Creamy One-Pot Burrata Pasta
Burrata pasta: cook this creamy, satisfying one-pot meal in under 30 minutes. Loaded with sun-dried tomatoes and fresh burrata, perfect for a quick weeknight dinner.
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 small bell peppers, thinly sliced
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 4 cups water
- 1 (8 ounce) ball burrata cheese
- 1 cup fresh spinach
- 1 tablespoon red wine vinegar
- fresh basil for garnish
Instructions
- Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.
- Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, about 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, about 7 minutes.
- Stir in the red wine vinegar, fresh spinach, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit for 2-3 minutes, then gently stir until the cheese is melty.
- Serve immediately topped with lots of fresh basil. Enjoy!
Notes
- For the creamiest sauce, ensure you stir the pasta frequently during cooking to release starches that thicken the sauce. If the sauce seems too thick, add a splash of reserved pasta water.
- To achieve perfectly melty burrata, break it over the hot pasta and let it rest off the heat for a few minutes before gently stirring. This allows the cheese to soften beautifully without fully dissolving.
- This burrata pasta stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce and maintain creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve perfectly melty burrata, break it over the hot pasta and let it rest off the heat for a few minutes before gently stirring. This allows the cheese to soften beautifully without fully dissolving.
- This burrata pasta stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce and maintain creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.