Pasta Pomodoro is a simple but delicious Italian meal and is mixed with parmesan cheese and topped with creamy burrata and fresh basil! 

I love pasta dishes, not only because they taste absolutely amazing, but they are simple meals that any family can enjoy. The options are really endless when you start mixing different sauces, cheeses, and noodles, so you won’t wear out one recipe on a regular basis. 

Even though pomodoro sounds really upscale and fancy, it’s really just the Italian way to say tomato. 

We aren’t using just any tomato sauce, but I am going to show you how to make it from scratch while still keeping this meal under 30 minutes! 

Ingredients Needed 

• Pasta – short noodles like rigatoni and penne work the best
• kosher salt
• Canned whole, peeled tomatoes
• extra-virgin olive oil
• red pepper flakes
• garlic
• unsalted butter
• Grated parmesan – you can also swap this for romano cheese or use a blend
• Burrata
• basil

How to Make Pasta Pomodoro with Burrata 

Bring a large pot of water to a bowl and add a teaspoon of salt along with the pasta. Cook to 2 minutes less than the instructions on the packaging. Drain the pasta, reserving 1 cup of water. 

Puree the tomatoes by mashing them by hand, using an immersion blender, or a food processor. Set aside. 

Add the oil to a large skillet over high heat. Add the garlic and red pepper flakes and cook until golden brown. 

Pour in the pureed tomatoes and bring to a simmer. Let the mixture cook for 5 to 10 minutes. 

Add the cooked pasta and a couple of tablespoons of the reserved pasta water. Cook a few more minutes so it thickens. 

Stir in the butter, and cheese and continue cooking for 2 minutes. 

Serve with basil and burrata cheese. 

Tips for Making 

• Don’t overcook your pasta, we want it to be al dente. 
• Add more red pepper flakes if you like spicy flavors. 
• Try to use freshly grated parmesan cheese, it’s flavor really shines! 
• Use more pasta water if needed to thin out the sauce. 
• For the best flavor, use the burrata cheese within 24 to 48 hours of opening it. 
• To use up the rest of the burrata try making caprese salad, skewers, use it on pizza, or add it to a peach dish! 

More Simple Pasta Recipes To Try: 

• Green Pea Pasta
• Tuna Pesto Pasta Salad
• Miso Noodles
• Instant Pot Pasta
• Creamy Pumpkin Pasta Sauce with Penne

Pasta Pomodoro with Burrata

Pasta Pomodoro is a simple but delicious Italian meal and is mixed with parmesan cheese and topped with creamy burrata and fresh basil!

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Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Ingredients

• 8 ounces rigatoni penne, or other short pasta
• 1½ teaspoon kosher salt divided
• One 28-ounce can whole, peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon red pepper flakes
• 2 cloves garlic sliced
• 1 tablespoon unsalted butter
• 2 tablespoons Grated parmesan or pecorino romano cheese
• 2-3 ounces Burrata
• ¼ cup basil chiffonade

Instructions

• Fill a pot with water and place over high heat. Bring to a boil, add 1 teaspoon salt and pasta and cook to 2 minutes less than instructions on package. Reserve 1 cup pasta water and drain pasta.
• Mash up tomatoes with hands or puree with an immersion blender or food processor. Set aside.
• In a large skillet or high-sided saute pan over medium heat, add oil. Add red pepper flakes and garlic and cook till garlic is light golden brown, approximately 30 seconds to 1 minute.
• Add tomatoes, bring to a simmer, and cook 5 to 10 minutes.
• Add pasta and 2 to 4 tablespoons reserved pasta water and cook till thickened, 2 to 3 minutes. Add butter and cheese, mix all together, and cook 1 to 2 minutes more.
• Serve topped with burrata and basil.

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