If you are craving a pasta dish that feels both indulgent and fresh, the Pink Burrata Pasta with Basil and Parmesan Recipe is going to be your new obsession. This delightful recipe combines the creaminess of burrata with a vibrant pink tomato sauce, kissed by fresh basil and finished with nutty Parmigiano Reggiano. The result is a luscious, comforting plate of pasta that looks as beautiful as it tastes, perfect for impressing guests or elevating a weeknight dinner. Every bite captures a perfect balance of flavors, from silky texture to bright herbal notes, making it an absolute favorite in any pasta lover’s repertoire.
Ingredients You'll Need
Ingredients You'll Need
Gathering simple, fresh, and staple ingredients is what makes this dish shine. Each component brings something unique—whether it’s the sweet burst of pachino tomatoes or the creamy melt of burrata, these ingredients are essential for the perfect balance of taste, texture, and color in your Pink Burrata Pasta with Basil and Parmesan Recipe.
- Extra virgin olive oil (2 tbsp): Adds richness and helps soften ingredients as a flavor base.
- Garlic (1 clove, chopped): Brings aromatic depth and a subtle bite.
- Onion (56 gr, finely chopped): Provides subtle sweetness and texture when sautéed.
- Pachino tomatoes or baby datterini (515 gr, halved): Bursting with sweetness and vibrant color for the sauce.
- Fresh basil leaves (5 leaves): Adds a refreshing herbal note that brightens the dish.
- Maldon salt (1 tsp): Enhances all flavors with a clean, flaky crunch.
- Tomato passata (200 gr): Creates a smooth base and intensifies the tomato flavor.
- Burrata cheese (300 gr): The creamy star that melts beautifully into the sauce.
- Parmigiano Reggiano (40 gr, grated): Adds a savory, nutty finish.
- Spaghetti pasta (300 gr): The perfect canvas to carry the luscious pink sauce.
- Coarse sea salt (a handful): For seasoning the pasta water to flavor the noodles perfectly.
- Pasta water (160 ml): Essential for adjusting sauce consistency and binding flavors.
How to Make Pink Burrata Pasta with Basil and Parmesan Recipe
Step 1: Sauté the Aromatics
Start by heating the extra virgin olive oil in a medium frying pan over medium heat. Add the chopped garlic and finely diced onion, allowing them to sauté gently. This step takes about 10 minutes but is key to developing a mellow sweetness and aromatic base that will carry throughout the sauce. Make sure the onions become tender and translucent but not browned.
Step 2: Cook the Tomatoes
Once the onion is perfectly translucent, stir in the halved pachino tomatoes and sprinkle in the Maldon salt. Cook these on medium heat, stirring occasionally until the tomatoes begin to soften and break down. Crush them gently with a wooden spoon to encourage a chunky yet saucy texture. This part creates the vibrant pink foundation that gives this pasta its gorgeous color and fresh tomato flavor.
Step 3: Cook the Pasta
While the sauce simmers, bring a medium pot of water to a boil. Add a generous handful of coarse sea salt to season the water before dropping in the spaghetti. Cook the pasta until al dente, following the package instructions, and don’t forget to stir occasionally to prevent sticking. Once done, reserve about 160 ml of the starchy pasta water before draining—the secret to achieving a silky sauce.
Step 4: Finish the Sauce
To your frying pan with the tomatoes, add the tomato passata and fresh basil leaves. Stir everything together and let it cook for another 8 minutes, stirring regularly. As this simmers, roughly cut the burrata cheese into large chunks—precision isn’t needed here as it will melt beautifully into the warm sauce. When the sauce is ready, turn the heat off and gently fold in the burrata, letting it dissolve into a creamy, luscious pink sauce that is utterly heavenly.
Step 5: Combine Pasta and Sauce
Return the frying pan to medium heat and add the drained spaghetti along with the reserved pasta water. Toss everything together, allowing the pasta to soak up that creamy sauce and bind into a beautifully luscious dish. Keep stirring gently until everything gets coated in the glossy pink burrata-infused sauce. Serve immediately with a generous sprinkling of grated Parmigiano Reggiano to add a nutty, sharp finish that completes the Pink Burrata Pasta with Basil and Parmesan Recipe perfectly.
How to Serve Pink Burrata Pasta with Basil and Parmesan Recipe
Garnishes
A sprinkle of fresh basil leaves or extra grated Parmigiano Reggiano on top not only enhances the presentation but adds layers of fresh and savory notes to each bite. A drizzle of good olive oil or a few cracks of black pepper can elevate this dish even further, making every forkful a delight.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or a simple bruschetta with fresh tomatoes and basil complements the Italian flavors without overshadowing the star dish, the Pink Burrata Pasta with Basil and Parmesan Recipe.
Creative Ways to Present
For a special occasion, serve the pasta in shallow bowls with a whole burrata placed on top for dramatic flair. Alternatively, small individual servings in pretty ramekins sprinkled with microgreens or edible flowers create a refined, restaurant-quality experience at your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Pink Burrata Pasta with Basil and Parmesan Recipe tastes best when stored properly in an airtight container in the refrigerator, ideally consumed within 1-2 days. The sauce will thicken as it cools, so adding a splash of reserved pasta water or olive oil when reheating will help restore its creamy texture.
Freezing
Because this recipe features burrata, which is delicate and creamy, freezing is not recommended as it can affect the texture negatively. It’s best to enjoy this dish fresh or store leftover components separately if you want more flexibility.
Reheating
Gently reheat the pasta in a non-stick pan over low to medium heat, stirring often to prevent burning. Add a bit of reserved pasta water or a drizzle of olive oil to loosen the sauce and bring back the silky consistency. Avoid microwaving, if possible, to preserve the creamy texture of the burrata sauce.
FAQs
Can I use other types of cheese instead of burrata?
While burrata is key for the creamy, luxurious texture and flavor of this dish, you can substitute fresh mozzarella for a milder, less creamy result. However, for that signature Pink Burrata Pasta with Basil and Parmesan Recipe taste, burrata is recommended.
What kind of tomatoes works best for this recipe?
Sweet, small tomatoes like pachino or baby datterini are perfect because they offer an intense, natural sweetness and vibrant color, which is essential for that beautiful pink sauce. Using canned cherry tomatoes can be an alternative but fresh is always better when in season.
Is this recipe gluten-free?
The recipe is naturally gluten-free if you use gluten-free spaghetti. Just make sure all other ingredients like passata or cheese are also free from any gluten-containing additives.
Can I prepare the sauce in advance?
Yes, you can prepare the tomato sauce base up to a day ahead and refrigerate it. Add burrata only just before serving to keep the creamy texture fresh and luscious in your Pink Burrata Pasta with Basil and Parmesan Recipe.
How do I achieve the perfect pink color in the sauce?
The pink comes from combining the crushed fresh tomatoes with the creamy burrata melting into the sauce. Ensure you gently fold the burrata into the sauce off the heat to create that signature color without breaking the cheese too much.
Final Thoughts
This Pink Burrata Pasta with Basil and Parmesan Recipe is a lovingly simple yet stunningly delicious dish that deserves a place on your dinner rotation. Its creamy, fresh, and flavorful profile feels indulgent without being complicated, making it a perfect weeknight treat or a special meal to share with friends and family. Give it a try—you just might find yourself making this pasta again and again!
Print
Pink Burrata Pasta with Basil and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious Pink Sauce recipe features a creamy tomato and burrata cheese sauce tossed with perfectly cooked spaghetti. The sauce is a blend of sautéed garlic and onions, fresh pachino tomatoes, tomato passata, fragrant basil, and rich burrata cheese, finished with grated Parmigiano Reggiano. It’s a simple yet elegant Italian pasta dish ready in just 30 minutes, perfect for a comforting weeknight dinner or a special occasion.
Ingredients
For the Sauce
- 2 tbsp extra virgin olive oil
- 1 clove garlic, chopped
- 56 g onion, finely chopped
- 515 g pachino tomatoes or baby datterini, halved
- 1 tsp Maldon salt
- 200 g tomato passata
- 5 basil leaves
- 300 g burrata cheese, roughly cut
For the Pasta
- 300 g spaghetti
- 1 handful coarse sea salt (for pasta water)
- 160 ml reserved pasta water
To Garnish
- 40 g grated Parmigiano Reggiano cheese
Instructions
- Sauté Aromatics: Heat olive oil in a medium frying pan over medium heat. Add the chopped garlic and finely chopped onion. Sauté for about 10 minutes until the onions become translucent, stirring occasionally to avoid burning.
- Add Tomatoes and Salt: Add the halved pachino tomatoes and Maldon salt to the pan. Stir well and cook on medium heat, stirring occasionally until the tomatoes soften. Crush them gently with a wooden spoon to help break them down into a sauce.
- Cook Pasta: Bring a medium pot of water to a boil and add the coarse sea salt. Add spaghetti and cook until al dente according to package instructions, stirring occasionally. Reserve about 160 ml of pasta water before draining.
- Add Passata and Basil: While pasta cooks, add the tomato passata and basil leaves to the frying pan with the tomato mixture. Stir well and cook for about 8 minutes, stirring occasionally to let the flavors meld.
- Incorporate Burrata: Turn off the heat and add the roughly cut burrata cheese to the sauce. Stir gently until the burrata dissolves and the sauce turns a creamy pink color.
- Toss Pasta with Sauce: Return the pan to medium heat, add the drained spaghetti and reserved pasta water to the sauce. Toss and stir well until the sauce is creamy and coats the pasta evenly.
- Serve: Plate the pasta and garnish generously with grated Parmigiano Reggiano cheese. Serve immediately while warm for the best taste.
Notes
- You can substitute pachino tomatoes with cherry tomatoes if unavailable.
- Adjust seasoning with extra salt or pepper if desired.
- Using fresh burrata enhances creaminess and flavor, but fresh mozzarella can be used as an alternative.
- Reserve pasta water carefully; it helps create a luscious sauce consistency.
- Serve pasta immediately to enjoy the sauce at its freshest.
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