Tomato Basil Pasta with Burrata

It’s almost time!! And we’re celebrating with this Tomato Basil Pasta LOADED with burrata cheese and toasted breadcrumbs. You’ll want to make it immediately.

Tomato Basil Pasta with Burrata from (@whatsgabycookin)

We leave for my birthday trip to Italy in ONE WEEK!! Rome, Florence, Ravello, Positano – here we come! I plan on eating gelato at least twice a day. Oh my gosh, I can’t even wait. I figured I should start carb loading before I go so I can additionally prepare myself for all the pasta, pizza and bread I will consume. That makes sense right? Whatever… I’m going for it. So Tomato Basil Pasta with Burrata and Breadcrumbs is happening.

Tomato Basil Pasta with Burrata from (@whatsgabycookin)

It’s basically a combination of all my favorite things. Pasta – duh. My homemade Basil Vinaigrette that I can’t live without – obviously. Burrata – my most favorite kind of cheese of all times. Toasted Breadcrumbs – to give the whole thing a slight bite. And the most perfect summer tomatoes that are at the farmers market right now and I can’t seem to get enough. It’s my favorite pasta of the moment and I can promise you that you’ll be equally as obsessed.

Tomato Basil Pasta with Burrata from (@whatsgabycookin)

The burrata gives, what would already be a delicious pasta dish, that extra creaminess that makes it 100% irresistible!

Tomato Basil Pasta with Burrata from (@whatsgabycookin)

Tomato Basil Pasta with Burrata

Yield: Serves 6

Tomato Basil Pasta with Burrata


  • 1 lb fettuccine
  • 2 pints cherry tomatoes
  • Olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 balls burrata
  • ½ cup panko breadcrumbs
  • 1 recipe Basil Vinaigrette


  1. Preheat the oven to 400F. Toss the cherry tomatoes in some olive oil, salt and pepper and roast for 20-30 minutes until burst.
  2. Toast the breadcrumbs with a little olive oil in the oven while the tomatoes are roasting until golden brown. Remove and set aside.
  3. Cook the pasta according to the package directions. Drain and toss with ½ cup of the basil vinaigrette. Toss to combine. Add more basil vinaigrette as needed. Add roasted tomatoes and stir to combine.
  4. Divide evenly amongst 4-6 bowls. Top with a scoop of burrata that is to be mixed into the pasta upon eating, and garnish with bread crumbs, salt, pepper and basil leaves.

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  1. Check out Mama Agata’s cooking school in Ravello.
    Hangs on the ledge of cliff 2000 ft above sea level.
    Everything we cooked was either grown or caught by their family.
    Favorite day of my life that didn’t include Hubby and kids.

    Also-Restaraunt at Palzzo Avino is unreal

  2. Your dish looks delicious!!
    The first time I went to Italy we went to Florence and Rome. In fact it was my first trip to Europe. I was so excited that I decided I would just eat whatever I wanted and not worry myself sick about carbs and calories like I do in every day life. I gained 10 lbs in one week. Totally worth it and I’d do it again. The food is just so fresh and so amazing you just have to enjoy it. And the wine of course, the wine is

  3. Just finished making this and it was soooo delicious!!!! Such a perfect light Sunday lunch pasta!

  4. Made the basil vinaigrette in advance so this was a super quick lunch meal. While I set the table and cleaned up my dishes, made the pasta – popped the tomatoes in the toaster oven and bang! Lunch was done in a jiffy. Lots of flavor for such little effort. Another keeper!

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