Creamy Sun-Dried Tomato Pasta with Basil and Burrata

 

 Pasta with Basil and Burrata

When you crave a dish that feels luxurious but comes together quickly, Creamy Sun-Dried Tomato Pasta with Basil and Burrata is the perfect choice. This recipe brings together the rich, slightly tangy sweetness of sun-dried tomatoes, the silkiness of a creamy sauce, and the fresh brightness of basil—all crowned with a glorious ball of burrata that melts into the pasta like edible velvet. It’s a restaurant-quality meal made effortlessly at home, the kind that turns an ordinary evening into something special.

This pasta is comforting yet elevated, making it ideal for weeknight dinners, date nights, or occasions when you want to impress without spending hours in the kitchen. Every bite bursts with flavor: creamy, savory, herbaceous, and beautifully balanced.

Ingredients

For the Pasta

• 12 oz pasta (rigatoni, penne, or fettuccine work beautifully

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1 small shallot, finely diced

• 1 cup sun-dried tomatoes in oil, drained and chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• ½ cup vegetable or chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper to taste

For Finishing

• 1 ball of fresh burrata cheese

• Fresh basil leaves, torn

• Extra Parmesan for topping

• Drizzle of olive oil

Instructions

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

A good pasta dish begins with properly salted water—it should taste almost like the sea. This ensures flavor starts from the inside out.

Step 2: Prepare the Sun-Dried Tomato Base

In a large skillet, heat the olive oil over medium heat. Add the diced shallot and cook until softened and fragrant, about 3 minutes. Stir in the minced garlic and cook another 30 seconds.

Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir and cook for 2–3 minutes to allow the flavors to bloom.

The oil from sun-dried tomatoes is packed with flavor, so don’t be afraid to add a teaspoon or two into the pan if desired.

Step 3: Build the Creamy Sauce

Pour in the broth and allow it to bubble for 1–2 minutes, scraping up any browned bits. Reduce the heat to medium-low and pour in the heavy cream. Stir until the sauce becomes smooth and begins to thicken.

Add the grated Parmesan cheese, stirring until melted and incorporated. Taste and adjust seasoning with salt and black pepper.

If the sauce becomes too thick, a splash of pasta water will bring it back to perfect creaminess.

Step 4: Combine Pasta and Sauce

Add the cooked pasta directly into the skillet with the sauce, tossing gently to coat every piece with the creamy sun-dried tomato mixture. If the sauce needs loosening, add reserved pasta water a little at a time until you reach a silky, glossy consistency.

Allow the pasta to cook in the sauce for 1–2 minutes so it absorbs all the flavor.

Step 5: Serve with Burrata and Basil

Transfer the pasta to serving bowls or a large platter. Place a ball of fresh burrata in the center—either whole or gently torn open to allow the creamy interior to spill into the pasta.

Finish with fresh torn basil, extra Parmesan shavings, and a drizzle of olive oil. Serve immediately while warm.

Final Thoughts

Creamy Sun-Dried Tomato Pasta with Basil and Burrata is one of those magical dishes that feels indulgent yet effortless, elegant yet comforting. The creamy sauce and rich sun-dried tomato flavor create a depth that tastes far more complex than the quick cooking time suggests. The addition of burrata elevates the dish into something unforgettable—creamy, dreamy, and undeniably luxurious.

Whether you're treating yourself after a long day or preparing dinner for someone special, this dish promises to impress with minimal effort. It’s a celebration of simple ingredients coming together in perfect harmony.

Helpful Tips

1. Choose a pasta that holds sauce well

Short pastas like rigatoni or penne catch the creamy sauce perfectly, but long noodles also work beautifully.

2. Don’t skip the pasta water

The starch helps the sauce cling to the pasta and creates a silky finish.

3. Burrata alternatives

If you can’t find burrata, fresh mozzarella or ricotta works well—though burrata offers the most indulgent touch.

4. Add protein if desired

Grilled chicken, shrimp, or Italian sausage pair wonderfully with this dish without overpowering the sauce.

5. Use high-quality sun-dried tomatoes

Tomatoes packed in oil offer richer flavor and better texture than dry-packed varieties.

6. Make it lighter

Swap heavy cream with half-and-half (the sauce will be thinner but still delicious).

7. Storage

Store leftovers in the refrigerator for up to 3 days. Add a splash of water or cream when reheating.