Herby Tomato Pasta with Burrata

This end-of-summer (or anytime) herby tomato pasta with burrata features some of the last tomatoes, fresh parsley, chives and thyme from the garden. And it’s all the proof you need that cooking with just a handful of ingredients can yield magical results. With just a little bit of spice, acid, olive oil and herbs, you can turn the simplest of meals into an occasion.

If ever you’re not in the mood to cook or have always wondered what to keep on hand to make a quick and fresh, satisfying dinner, take note. This simple pasta recipe combines juicy tomatoes, creamy burrata cheese and fresh herbs to create a simple rustic dinner that works just as well for busy weeknights as it does for a restaurant-worthy date night at home.

Ingredients you will need to make this herby tomato pasta with burrata

• 1 lb (500 g) paccheri pasta
• 4 cups (700-800 g) tomatoes, halved or quartered
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) red wine vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 cup (240 ml) pasta sauce (thinned with 1/3 cup pasta water)
• A big handful of flat-leaf parsley, chives, thyme or your herbs of choice (about 2 cups)
• 8 oz (225 g) burrata (sub Parmesan, ricotta or whatever you have on hand)

To assemble, toss cooked pasta with leftover sauce (I’m using my quick homemade tomato sauce but romesco, pesto or chimichurri would all work, too) and marinated tomatoes, then stir in chopped herbs and mozzarella.

Here’s how to make it in 5 easy steps:

1. Prepare marinated tomatoes and set aside.
2. Cook pasta according to pasta instructions.
3. Heat sauce and thin with pasta water.
4. Toss together pasta, marinated tomatoes and sauce.
5. Stir in herbs and torn burrata and serve!

This herby tomato pasta with burrata is a delicious and satisfying tribute to fresh ingredients that you can easily put together with pantry staples during the colder months.

If you make it, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Herby Tomato Pasta with Burrata

This end-of-summer (or anytime) herby tomato pasta with burrata is all the proof you need that cooking with just a handful of ingredients can yield magical results. With just a little bit of spice, acid, olive oil and herbs, you can turn the simplest of meals into an occasion!

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Prep Time:25 minutes mins

Course: Main Course

Keyword: burrata, paccheri, pasta, tomato pasta, tomatoes

Servings: 4 or 6 if served as a side

Ingredients

• 1 lb paccheri pasta, cooked according to package instructions
• 4 cups tomatoes, halved or quartered
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 cup pasta sauce, heated and thinned with 1/3 cup (60 ml) pasta water
• A big handful of flat-leaf parsley, chives, thyme or your herbs of choice (about 2 cups), chopped
• 8 oz burrata (sub Parmesan, ricotta or whatever you have on hand)

US Customary – Metric

Instructions

• In a large mixing bowl, gently toss together sliced tomatoes, olive oil, red wine vinegar, a generous sprinkle of salt and pepper so the tomatoes are coated. Don’t stir too vigorously or the tomatoes will lose their structure. Set aside.
• In a large Dutch oven or soup pot, cook pasta according to package instructions.
• While the pasta is cooking, heat tomato sauce. Just before the pasta finishes cooking, stir 1/3 cup pasta water into the sauce.
• Drain pasta and add it to the tomatoes together with the tomato sauce and toss to coat. Stir in herbs and ½ the burrata, tearing it apart with your hands.
• Transfer pasta to serving bowls, top with more torn burrata, a drizzle of olive oil and more freshly cracked pepper as desired.
• Serve with crusty bread!

Notes

Storage: Leftover pasta will keep well in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

To reheat, for best results first thaw in the fridge overnight then place in an oven-safe baking dish with a little more sauce or water (to prevent the pasta from drying out). Cover with foil and bake at 350ºF (177ºC) for 15 to 20 minutes.

To reheat on stovetop, return pasta to pot, add a little more sauce and/or olive oil and sauté on medium-low heat, turning frequently, for 3-5 minutes.

To reheat in the microwave, add a little more sauce or water, cover and heat for 1 minute. Stir and continue to warm at 15-second intervals as needed until hot.