Burrata Dip Pasta
Posted on April 4, 2026
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This burrata dip pasta is the ultimate combination of simplicity and elegance, turning just a handful of ingredients into something absolutely restaurant-worthy! Cherry tomatoes and roughly chopped sun-dried tomatoes get tossed with extra virgin olive oil, dried oregano, dried parsley, smoked paprika, sea salt, black pepper, red pepper flakes, and minced garlic, then roasted in a baking dish at 400°F for about 25 minutes. During this time, the cherry tomatoes burst and release their sweet juices, the sun-dried tomatoes soften and become jammy, the garlic mellows and caramelizes, and all those herbs and spices toast and become incredibly fragrant. Everything concentrates and intensifies in the oven, creating this deeply flavorful tomato base. The magic happens when you pull the dish from the oven: you immediately add fresh burrata cheese right on top of the hot roasted tomatoes. Using the back of a spoon, you gently break up the burrata, stirring it into the hot tomato mixture. The heat from the roasted tomatoes melts the burrata into this incredibly creamy, silky sauce that coats everything. The burrata's mild, milky flavor balances the intense roasted tomato sweetness and the warmth from the spices. Then you add your cooked pasta directly to the baking dish and toss everything together until every strand or piece is coated in that luscious burrata tomato sauce. Shaved Parmesan gets sprinkled on top for salty, nutty flavor, and fresh basil adds brightness and that classic Italian herb note. One more toss and you're ready to serve! This dish is all about the quality of ingredients: fresh burrata, good olive oil, ripe cherry tomatoes, and fresh basil make all the difference. It tastes like something from an upscale Italian restaurant but comes together in 40 minutes with minimal effort. Perfect for date nights, weeknight dinners when you want something special, or impressing dinner guests!
Frequently Asked Questions
Q: What type of pasta works best?
: Any pasta shape works! Short pasta like rigatoni, penne, or orecchiette are great because they catch the sauce in their crevices. Long pasta like spaghetti, linguine, or fettuccine also works beautifully. The recipe calls for 2 cups cooked pasta, which is about 6-8 ounces dried pasta. Use whatever shape you love or have on hand!
Q: Can I use fresh mozzarella instead of burrata
A: You can, but burrata is really what makes this special! Burrata has a creamy, stracciatella-filled center that melts into an incredibly rich sauce, while fresh mozzarella is firmer and doesn't create the same creamy texture. If you must substitute, use fresh mozzarella torn into small pieces and add 2-3 tablespoons of heavy cream to help create that creamy sauce consistency.
Q: Can I make this ahead of time?
A: This dish is best served immediately while the burrata is melty and the pasta is hot. However, you can roast the tomato mixture up to 2 days ahead, store it in the fridge, then reheat it in a 350°F oven for 10 minutes before adding the burrata and pasta. Don't add the burrata or pasta until right before serving, or the pasta will absorb all the sauce and the burrata will lose its creaminess.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of pasta water or olive oil to loosen the sauce, as it will thicken as it sits. The burrata won't be as creamy after reheating, but it will still be delicious! You can also eat it cold as a pasta salad.
This burrata dip pasta combines roasted cherry tomatoes and sun-dried tomatoes with melted burrata to create a creamy, flavorful sauce! Seasoned with herbs, smoked paprika, and red pepper flakes, then tossed with pasta and finished with Parmesan and fresh basil. Rich, comforting, and elegant!
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Preparations
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cuisine:
Italian
Course:
Main Course, Dinner
Calories:
480 kcal (approx. per serving)
Servings:
4
Author:
Ronica Rupan
Ingredients
Ingredients
- 10 ounces cherry tomatoes (about 2 cups)
- ½ cup sun-dried tomatoes, roughly chopped
- ¼ cup extra virgin olive oil
- 1½ teaspoons dried oregano
- 1½ teaspoons dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
- 8 ounces fresh burrata cheese
- 2 cups cooked pasta of choice (from about 6-8 ounces dried pasta)
- ½ cup shaved Parmesan cheese
- ¼ cup fresh basil, chopped
Instructions
- Preheat the Oven Preheat your oven to 400°F (200°C).
- Prepare the Tomato Mixture Place the cherry tomatoes and roughly chopped sun-dried tomatoes in a 9x13-inch ceramic or glass baking dish. Add the extra virgin olive oil, dried oregano, dried parsley, smoked paprika, sea salt, black pepper, red pepper flakes, and minced garlic. Toss everything together with your hands or a spoon until all the tomatoes are evenly coated with the oil and seasonings.
- Roast the Tomatoes Roast uncovered in the preheated oven for about 25 minutes, stirring the mixture once halfway through at the 12-13 minute mark. The cherry tomatoes should burst and release their juices, and everything should be softened, caramelized around the edges, and incredibly fragrant. The garlic should be golden and the tomatoes should look jammy.
- Add the Burrata Remove the baking dish from the oven immediately. While the tomato mixture is piping hot, add the fresh burrata cheese right on top. Using the back of a spoon, gently break up the burrata, pressing and stirring it into the hot roasted tomatoes. The heat will melt the burrata into a creamy, luxurious sauce. Keep stirring for about 1 minute until the cheese is completely melted and creates a silky, creamy coating over the tomatoes.
- Add the Pasta Add the cooked pasta directly to the baking dish with the burrata tomato sauce. Using tongs or a large spoon, toss everything together for 1-2 minutes until every piece of pasta is well coated in the creamy sauce. The pasta should be completely coated and glossy.
- Finish and Serve Top the pasta with the shaved Parmesan cheese and chopped fresh basil. Toss once more to combine and distribute the Parmesan and basil throughout. Serve immediately while hot, right from the baking dish or transfer to individual serving bowls. Enjoy!
Cooking hacks and tips
- Use oil-packed sun-dried tomatoes for best flavor: Oil-packed sun-dried tomatoes are softer, more flavorful, and already seasoned compared to dry-packed ones. If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and pat dry before using. The oil-packed variety adds extra richness to the sauce.
- Don't skip stirring halfway through roasting: Stirring the tomato mixture at the halfway point ensures even roasting and prevents the garlic from burning. The tomatoes on the edges can caramelize faster than those in the center, so stirring redistributes everything for even cooking and maximum flavor development.
- Add the burrata immediately while tomatoes are hot: The residual heat from the just-roasted tomatoes is what melts the burrata into that creamy sauce. If you let the tomatoes cool too much before adding the burrata, it won't melt properly and you'll have chunks of cheese instead of a smooth, creamy sauce. Timing is everything here!
- Reserve some pasta water: Before draining your cooked pasta, save about ½ cup of the starchy pasta cooking water. If your sauce seems too thick after tossing with the pasta, add a splash of pasta water to loosen it up. The starch in the water helps the sauce cling to the pasta better and creates a silkier consistency.
- Use the best quality burrata you can find: Since burrata is the star of this dish, quality matters! Look for fresh burrata from an Italian market or specialty cheese shop. It should be creamy, milky, and very fresh (ideally purchased the day you plan to use it). Room temperature burrata melts more easily than cold, so take it out of the fridge 20-30 minutes before using.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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