This Burrata Pasta recipe is my favourite Italian pasta recipe. Served with tomato sauce, creamy burrata, crunchy garlic crumble and some fresh basil. What’s not to love?
It’s the kind of meal that is easier to make than you think. It is also a dish you want to serve when you have friends over or for a date night.
How to Make Burrata Pasta?
- First, cook your pasta.
- Then, add a savoury pasta sauce. Here, we made it with tomatoes, eggplants, garlic, white wine and some lemon.
- After that, toss the pasta well to get all the flavours.
- We recommend using the burrata at the end. So when your sauce and pasta are ready, just add some shredded creamy burrata on top of your dish.
- Toppings! We’ll make a garlic crumble and use some fresh basil. It’s the perfect combination.
Garlic Crumble
This is a versatile topping that works well with other pasta recipes. We are using breadcrumbs, Italian seasoning, butter and garlic. You just pour all ingredients in a small pan and toss them well for a couple of minutes. We finish it with some salt and pepper.
What Burrata to Choose?
Burrata is an Italian cow’s milk cheese. Made from mozzarella, the inside is super creamy. Don’t confuse it with mozzarella di Bufala, which is not as creamy as burrata.
Choose a good quality burrata. Here are some good options:
5 Tips to Perfect this Recipe
- Don’t overcook the pasta. It will continue to cook in the sauce
- Use whole tomatoes and break them with a spoon in the sauce. We want texture!
- Choose a crisp wine, such as Chardonnay or Sauvignon Blanc for the sauce.
- Salt and pepper the burrata cheese when serving.
- Finish the dish with a generous amount of olive oil before serving.
Other Pasta Dishes to Try:
Burrata Pasta with Garlic Crumble & Basil
4
servings20
minutes35
minutes55
minutesThis Burrata Pasta recipe is my favourite Italian pasta recipe. Served with tomato sauce, creamy burrata, crunchy garlic crumble and some fresh basil. What’s not to love?
Ingredients
375g of spaghetti
1 can of whole tomatoes (796ml)
½ can of tomato paste (75-80ml)
½ eggplant, diced (2 cups)
2 tbsp of olive oil
4 garlic cloves, diced
1 yellow onion, diced
½ cup of white wine
1 tbsp of honey
Zest of 1 lemon
250g of Burrata cheese
Fresh basil
½ cup of breadcrumbs
1 tsp of italian seasoning
1 tbsp of unsalted butter
Instructions
- Remove burrata cheese from the fridge. Make sure it’s at room temperature when you serve it.
- Prepare the garlic crumble. In a pan, add butter, breadcrumbs, 1 garlic and Italian seasoning. Toss well for about 5 minutes. Add salt and pepper. Reserve.
- Prepare the sauce. In a big pot, add diced onion with 2 tablespoons of olive oil. Cook for about 2-3 minutes. Add eggplants and cook for 5 minutes. Add 3 cloves of garlic diced and tomato paste. Cook for a minute. Season well. Deglaze with white wine and let it reduce for a couple of minutes. Add the tomatoes and roughly break them with a spoon. Add lemon zest and honey. Stir well.
- Bring the sauce to a boil, then reduce the heat. Let it simmer for about 20 minutes.
- Cook the pasta according to instructions.
- When the sauce is ready, adjust the seasoning. Add cooked pasta directly to the sauce.
- In a small bowl, break the burrata apart (3 pieces per person, so 12 pieces in total).
- Dress the plates with pasta, burrata, garlic crumble, basil, and a generous amount of olive oil. Season well.
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