This pappardelle burrata pasta comes together in 20 minutes with blistered tomatoes, garlic, and creamy burrata for the coziest summer dinner.
Okay, real talk: this pappardelle burrata pasta is the recipe I make when I want people to think I tried way harder than I actually did. It’s basically blistered tomatoes, garlic, and a ridiculous amount of melty burrata tossed with silky noodles, and it takes maybe twenty minutes start to finish.
I first threw it together on a random Tuesday when my fridge had exactly four things in it, and now it’s on repeat every single summer.
Table of Contents
Why You’ll Love This Pappardelle Burrata Pasta
This is one of those recipes that looks way fancier than the effort it actually takes. You’re basically boiling noodles, blistering some tomatoes, and dropping a ball of burrata on top so it melts into everything. No fussy sauce, no long ingredient list, just big, juicy flavor.
It’s also endlessly flexible, which is exactly what you want from a good summer burrata pasta. Swap in whatever tomatoes look best at the farmers market, toss in some greens if you’ve got them, or double the garlic if that’s your love language. No judgment here, mine too.
And can we talk about the noodles for a second? Pappardelle are these wide, ribbon-y noodles from Tuscany, and they’re basically built for scooping up sauce. Every single bite gets that perfect ratio of noodle, tomato, and creamy burrata, instead of a sad forkful of plain pasta.
Honestly, this is the kind of dinner that makes you look like you planned ahead, even when you very much did not. It’s the exact reason pappardelle burrata pasta shows up on my table at least twice a month once tomato season kicks in.
Pappardelle Burrata Pasta
Equipment
- Large pot
- Colander
- Large skillet
- tongs
- Knife
- Cutting board
- Measuring cups and spoons
- Pasta bowls
Ingredients
For the Pasta
- 8 to 12 ounces pappardelle pasta
- ½ cup reserved pasta water plus more as needed
Produce and Aromatics
- 2 cups cherry tomatoes
- 5 cloves garlic thinly sliced
- 1 handful fresh basil leaves to taste
The Creamy Finish
- 2 to 4 ounces burrata cheese bring to room temperature for about 15 minutes before serving if possible
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- to taste salt and black pepper
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pappardelle until al dente according to the package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently until lightly golden, watching closely so it does not burn.
- Add the cherry tomatoes to the skillet. Season with salt and black pepper and cook until the tomatoes blister and begin to burst, releasing their juices.
- Add the drained pappardelle to the skillet. Toss with the tomatoes and garlic, adding reserved pasta water a splash at a time until the sauce becomes glossy and coats the noodles.
- Divide the pasta among bowls while hot. Tear the burrata over the top, allowing the creamy center to melt gently into the pasta. Finish with fresh basil, a drizzle of olive oil, and black pepper. Serve immediately.
Notes
Quick Recipe Snapshot
Here’s the whole vibe in a nutshell: wide pappardelle noodles get tossed with garlicky, blistered cherry tomatoes and a splash of starchy pasta water, then topped with torn burrata that melts right into the hot pasta. It’s rustic, it’s a little messy in the best way, and it tastes like summer in a bowl.
It leans on pantry staples and a couple of fresh, seasonal ingredients, so you don’t need a special trip to a fancy grocery store. Just good tomatoes, good garlic, and the best burrata you can find.
What You’ll Need for Pappardelle Burrata Pasta
Nothing wild here, just simple, fresh ingredients that do a lot of heavy lifting. Here’s your shopping list, grouped so it’s easy to grab everything in one pass through the store.
| For the Pasta | |
|---|---|
| Pappardelle pasta | 8 to 12 oz |
| Reserved pasta water | About 1/2 cup |
| Produce & Aromatics | |
| Cherry tomatoes | 2 cups |
| Garlic cloves, thinly sliced | 5 cloves |
| Fresh basil leaves | A handful, to taste |
| The Creamy Finish | |
| Burrata cheese | 2 to 4 oz balls |
| Extra virgin olive oil | 2 tbsp |
| Salt and black pepper | To taste |
Quick note on the burrata: this isn’t the place to skimp. Grab the freshest ball you can find, because that creamy, oozy center is basically the whole point of this summer burrata pasta pappardelle situation.
As for the tomatoes, whatever’s ripest wins. Cherry tomatoes are classic here because they blister up fast and turn jammy, but a mix of colors makes the dish extra pretty on the plate.
How to Make Pappardelle Burrata Pasta
Boil the Pasta
Get a big pot of salted water going, and I mean salted like the sea, not just a polite sprinkle. Cook the pappardelle until it’s al dente, then before you drain it, scoop out about half a cup of that starchy pasta water and set it aside. You’ll want it later, trust me.
Build the Garlicky Base
While the pasta cooks, heat the olive oil in a big skillet over medium heat. Add the sliced garlic and let it cook gently until it turns lightly golden and your kitchen starts smelling amazing. Keep an eye on it, though, because garlic goes from golden to burnt in about four seconds flat.
“Low and slow” is basically the golden rule here. Rushed garlic turns bitter fast, and bitter garlic will fight with the sweetness of the tomatoes instead of supporting them.
Blister the Tomatoes
Toss the cherry tomatoes into the skillet with the garlic and let them hang out until they start to blister and burst, releasing all that sweet, jammy juice. Season with salt and pepper as they cook. This is the part where the kitchen starts smelling like a little Italian trattoria.
Toss It All Together
Add your drained pappardelle straight into the skillet with the tomatoes and garlic. Toss everything together, splashing in some of that reserved pasta water a little at a time until the sauce goes glossy and clings to the noodles instead of just sitting in the pan.
Tip: use tongs here instead of a spoon. It’s so much easier to lift and toss those wide pappardelle ribbons without tearing them apart.
The Burrata Moment
Plate the pasta right away while it’s still steaming hot. Tear the burrata open over the top so the creamy center spills out and starts melting into the noodles a little. Finish with fresh basil, a drizzle of good olive oil, and a final crack of black pepper.
This is the part I look forward to most every time. There’s something so satisfying about watching that burrata slowly ooze into a pile of hot pasta.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Burrata Pasta
Always save more pasta water than you think you need. It’s liquid gold for loosening up the sauce, and you can never really undo adding too little later on. Also, let your burrata sit out for about 15 minutes before serving so it’s not fridge-cold when it hits the hot pasta.
Don’t skip fresh basil if you can help it. It adds a bright, herby note that balances out the richness of the burrata and olive oil perfectly.
Fun Variations to Try
Want to switch things up? Toss in a handful of arugula or baby spinach at the end for some color and a little peppery bite. A pinch of red pepper flakes adds a nice kick if you like things spicy, and a squeeze of lemon at the end brightens everything right up.
If you’re leaning into peak summer produce, swap in a mix of heirloom cherry tomatoes for extra color, or roast the tomatoes in the oven instead of the skillet for a deeper, jammier flavor. This dish is basically built for whatever’s ripe and ready in your kitchen.
Feeling fancy? A few torn slices of prosciutto or a scattering of toasted pine nuts turn this into an even more special summer burrata pasta for date night or a dinner party.
Troubleshooting Common Problems
Sauce looking dry or clumpy? You probably need more pasta water, so add it a splash at a time until things loosen back up and go glossy again. If your garlic burned, don’t panic, just toss it and start a fresh batch of oil and garlic rather than pushing forward with bitter flavor.
Burrata not melting the way you hoped? Make sure your pasta is truly hot when you add it, and that your burrata isn’t ice cold straight from the fridge. Room temperature burrata melts so much more beautifully.
Storing, Reheating, and Using Up Leftovers
This one’s best fresh, since burrata really shines the moment it hits hot pasta. That said, leftovers are still totally worth keeping around for a quick lunch the next day.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator, airtight container | Up to 2 days |
| Freezer | Not recommended |
Best Way to Reheat
Warm leftovers gently in a skillet over low heat with a splash of water or olive oil to bring the sauce back to life. Microwaving works in a pinch too, just go low and slow so the noodles don’t turn rubbery on you.
No-Waste Kitchen Ideas
Got extra basil? Blitz it into a quick pesto for another meal instead of letting it wilt in the fridge. Leftover burrata whey or juices are great stirred into a vinaigrette.
Any stray cherry tomatoes can go straight into a bright side dish like this herb roasted potato salad for zero waste and double the dinner.
What to Serve With Pappardelle Burrata Pasta
Since this pasta is rich, a crisp, acidic side balances it out nicely. A grilled caesar wedge salad works great alongside a big bowl of pappardelle.
A miso sesame dense bean salad is another good option if you want something with a little more heft.
Crusty bread for mopping up the extra sauce is basically non-negotiable too.
For a full spread, start with something light and cold, save the bread for the middle of the meal, and let this pappardelle burrata pasta be the clear star of the table.
Frequently Asked Questions
Can I use regular mozzarella instead of burrata?
You can, but you’ll lose that creamy, oozy center that makes this dish so special. Fresh mozzarella works in a pinch, just tear it into smaller pieces so it melts into the pasta more easily.
What can I substitute for pappardelle?
Tagliatelle or fettuccine are the closest matches in texture and thickness. Even a sturdy short pasta like rigatoni works if wide ribbons aren’t available.
Can I make this pappardelle burrata pasta ahead of time?
You can blister the tomatoes and cook the pasta a few hours ahead, but hold off on adding the burrata until right before serving. It really needs to hit hot noodles to melt properly.
Is this recipe vegetarian?
Yes, this summer burrata pasta is fully vegetarian as written, since it relies on tomatoes, garlic, olive oil, and burrata for flavor.
How do I keep the burrata from getting rubbery?
Add it at the very end, off the heat, so the residual warmth from the pasta melts it gently rather than cooking it. Overheating burrata is what turns that silky center tough.
Final Thoughts
This pappardelle burrata pasta is proof that dinner doesn’t need to be complicated to feel special. A few humble ingredients, one glorious burrata moment, and you’ve got a bowl that tastes like summer on a plate.
Give it a try this week and let me know how it turns out. If you loved it, save this recipe to Pinterest so you can find it again later, and drop a comment below with any twists you tried.
