Burrata Pasta With Tomato Sauce


A simple but outstanding burrata pasta with tomato sauce. The perfect vegetarian dish with oven roasted tomatoes, toasted pine nuts and fresh basil.

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Burrata pasta with tomato sauce
Veronique van Ohmydish

Made by Véronique

Published at 2021-07-16, this recipe is for 2 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-12-2022

30 minutes 2 people Main course
Burrata pasta with tomato sauce


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  • 100 gram spaghetti or any other pasta
  • ½ red onion
  • 3 garlic cloves
  • 150 ml passata
  • 1 ball of burrata (200 grams)
  • Small handful of pine nuts
  • A handful of fresh basil
  • Vine tomatoes
  • Balsamic vinegar
  • Pepper
  • Salt
Burrata pasta with tomato sauce ingredients
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Kitchen equipment

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  • Large pot
  • Deep frying pan
  • Cutting board & chef’s knife
  • Colander
  • Wooden spoon

Burrata Pasta With Tomato Sauce

30 minutes 2 people Main course

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Preparation – 10 minutes

Take the burrata out of the fridge to let it come to room temperature.  

Roast the pine nuts in the deep frying pan, then take them out. Fill the large pot with water, add a pinch of salt and bring it to a boil.  

Peel and finely chop 3 garlic cloves and half a red onion.  

Cook the spaghetti al dente, so it has a nice bite to it. Use a colander to drain the pasta water, then add some olive oil to the spaghetti. Toss the spaghetti until they are all lightly coated with the oil; this will prevent the spaghetti from sticking together. Put the lid on the pot.

Burrata pasta with tomato sauce
Burrata pasta with tomato sauce

Finish the burrata pasta with tomato sauce – 20 minutes 

Add a good glug of olive oil to the frying pan and cook the garlic and red onion until they are translucent. Add 150 ml passata and stir the sauce with a wooden spoon.  

Heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Crush a garlic clove with your chef’s knife and add this to the tomatoes. Drizzle some olive oil over the tomatoes and roast them +/- 5 minutes in the oven.  

Heat the tomato sauce until it starts to make soft popping sounds; add a small handful of fresh basil when this happens. Add the cooked spaghetti to the pot with the tomato sauce. Make sure to mix up everything and finish it off with some pepper and salt.  

Serve some spaghetti with tomato sauce on a plate, sprinkle roasted pine nuts over the dish, and add the oven-roasted tomatoes. Drizzle some balsamic vinegar over the tomatoes for a little extra kick.  

Add about half a ball of burrata to each plate, on top of the pasta. You will see how wonderfully the cheese will melt all over the pasta. Garnish with fresh basil. Enjoy! 

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