Creamy Sun-Dried Tomato & Burrata Pasta

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Summer is when I most miss being a kid. The uncomplicated, unhurried delight of it all: waking up late without any plans, break from school & homework, eating mangoes from the trees, and sipping on lemonades.
These days, my summers are hardly indistinguishable from the rest of the year — busy, over-scheduled, gone in a snap — with the exception of more sunshine. And there is, as always, the matter of what to eat three times a day. I guess this is what adulting is all about!

The last thing I want to do nowadays is spend more time in a balmy kitchen. Hence, I am always on the look out for recipes that are quick, easy and require minimal effort.
This Sun-Dried Tomato & Burrata Pasta is truly one of those all-in-one dinners that everyone at the table will love.
Al dente pasta tossed with luscious sun-dried tomatoes and finished off with fresh burrata cheese on top that melts into every bite. Bold, creamy, and utterly luxurious.

With a creamy texture and the indulgent finish of burrata cheese, this dish strikes the perfect balance between comfort food and culinary elegance.

WHAT IS BURRATA?

Burrata is a soft, fresh cheese that hails from Italy, and is similar to that of mozarella. The word burrata actually stems from the word for "butter," and that's exactly what you'll taste once you dig into this creamy, lush cheese. While mozzarella is known for its slight firmness & elasticity, there’s something extra luxurious about Burrata's creamy decadence.

With its luscious interior and delicate outer shell, this cheese can elevate any dish to a gourmet experience.

WHY YOU WILL LOVE THIS RECIPE
  • SIMPLE PANTRY INGREDIENTS: Even with a few pantry staples—none of which are out of the ordinary, this recipe delivers big on flavor, proving that an easy meal can still be satisfying and indulgent.
  • RESTAURANT QUALITY MEAL AT HOME: This pasta brings the experience of an Italian restaurant right to your kitchen, with creamy burrata creating a luxurious sauce when it melts into the warm pasta.
  • EFFORTLESS MEAL FOR SWELTERING WEEKNIGHTS: This pasta is perfect for those summer evenings when you want something quick, leaving plenty of time for you to enjoy some time outside.


Here are some other recipes to try this Summer:
VARIATIONS:

Here are a few changes that you can make while creating this recipe:

  • BURRATA CHEESE: If you can’t find burrata, fresh mozzarella is your next best option. You could also use ricotta for a different but still creamy texture. Just let the cheese come to room temperature before using.
  • KIND OF PASTA: I used rigatoni, but any kind of short pasta like penne, fusilli, farfalle works great too.


If you made this Creamy Sun-Dried Tomato & Burrata Pasta, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Sun-Dried Tomato & Burrata Pasta Creamy Sun-Dried Tomato & Burrata Pasta
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4 people
Calories per serving: 475kcal




Ingredients:
  • 225 g rigatoni or any other short-cut pasta of choice
  • Salt, to taste
  • 1 medium onion, finely diced
  • 4-5 cloves of garlic, minced
  • 150 g sun-dried tomatoes, drained, chopped, oil reserved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chilli flakes
  • 2 Tablespoons tomato paste
  • Freshly ground black pepper, to taste
  • 1/2 cup Heavy Cream
  • 1/4 cup grated Parmesan cheese
  • 140 g Burrata cheese, at room temperature

Instructions:
  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain reserving 1 cup of the pasta cooking water.
  2. In the meantime, drain the sun-dried tomatoes, chop them and reserve the oil from the tomatoes and pour the oil into a large skillet.
  3. Set the skillet over medium heat. When the oil is hot enough, add the finely diced onion and fry for a few minutes until soft and translucent, then add the minced garlic, and the sun-dried tomatoes and cook for 2-3 minutes.
  4. Next, add in the dried oregano, chili flakes, the tomato paste, and the ground black pepper. Stir in the heavy cream, and bring to a simmer.
  5. Add the cooked pasta and the parmesan, cook for a few minutes until the pasta is well coated in the sauce. Add in some pasta water if needed to thin the sauce. Remove from heat.
  6. Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil and season with salt and pepper. Enjoy!

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