30-Minute Bruschetta Pasta with Burrata

This tangy and fresh 30-Minute Bruschetta Pasta with Burrata is full of ripe tomatoes, aromatic basil, and balsamic vinegar, then topped with super creamy burrata. It’s a delicious pasta dish that will please the entire family. 

Typically, bruschetta refers to an appetizer of toasted bread served with fresh tomatoes on top, but we decided to turn it into a yummy bowl of pasta! But feel free to use the first half of the recipe to make traditional bruschetta instead… or this delicious Grilled Bruschetta Chicken!

This dish sounds like a lot of components, but it only takes 30 minutes to make! I love having easy and quick recipes ready for those busy weeknights when I don’t feel like cooking. Just prep your tomato mixture, cook the pasta, and bring ’em together for the ultimate comforting meal.

Bruschetta And Burrata Pasta – What You’ll Need

• Cherry Tomatoes: Slice tomatoes into halves to have fresh tomato flavor in every bite. 
• White Onion: You’ll need one large onion, diced. 
• Basil Leaves: I julienned the leaves, but you can hand tear them. You’ll want extra for garnish, too! 
• Balsamic Vinegar: This salty-sweet vinegar adds a punch of rich flavor to the bruschetta mixture. 
• Fresh Lemon Juice: This will brighten up the tomatoes. 
• Fettuccine pasta: The perfect noodle for absorbing all the delicious sauce and flavor.
• Burrata: You’ll need two large burrata balls. 
• Balsamic Glaze: The final touch!

Can I Make This With Different Pasta? 

Any type of pasta can be used in this recipe. We like to use fettuccini pasta, but we also recommend using other long noodles like spaghetti, angel hair, or linguine. The bruschetta will embed itself into each bite as you twirl the pasta around your fork. 

How to Make 30-Minute Bruschetta Pasta with Burrata

1. Make Tomato Mixture: Add the cherry tomatoes and onions to a bowl. Add 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, lemon juice, and ½ teaspoon salt to the tomatoes. Toss until the tomatoes are coated. Add basil and toss again. Then, set aside. 
2. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 5-7 minutes. Set aside a ½ cup of pasta water before straining the pasta. 
3. Flavor Pasta: Add the pasta back into the pot and add 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and 2 tablespoons of pasta water to the pasta. Toss to coat. 
4. Reduce: Heat the pasta over medium heat until the pasta becomes glossy and there is no liquid at the bottom of the pan. Add the remaining salt and pepper and toss again. 
5. Assemble: Transfer the pasta to a platter or large pasta bowl. Top with the tomato mixture. Break apart both burrata balls and place them on top of the tomatoes. 
6. Garnish, Serve: Garnish with fresh basil, fresh pepper, red pepper flakes, and a sprinkle of coarse sea salt (if desired). Serve and enjoy!

Storage Directions

This dish is best enjoyed fresh, but can be stored in an airtight container for up to 3 days in the fridge.

To reheat, microwave for a minute or two or heat on the stovetop over low heat until warmed through. If needed, add a splash of water or more olive oil to revive the creaminess of the sauce.

How To Serve Bruschetta and Burrata Pasta

This is a fresh pasta with warm and cold elements. Bruschetta is traditionally served cold, but if you prefer an entirely warm pasta dish, gently warm the tomato mixture in a skillet before adding it to the pasta.

Serve this with grilled chicken and a salad with Caesar dressing for a restaurant-worthy meal!

Bruschetta Pasta with Burrata Recipe

As fresh and bright as the traditional appetizer, this Bruschetta Pasta is topped with fresh burrata for a creamy finish.

Prep:15 minutes minutes

Cook:7 minutes minutes

Total:22 minutes minutes

Fat 16

Carbs 31

Protein 12

Ingredients

• 10 oz. cherry tomatoes halved
• ½ large white onion diced
• 6-8 basil leaves julienned (plus more for garnish)
• 2 tablespoons olive oil separated
• 3 tablespoons balsamic vinegar separated
• 1 teaspoon fresh lemon juice
• 1 teaspoon sea salt separated
• ½ teaspoon cracked black pepper
• 8 oz. fettuccine pasta
• 8 oz. burrata ~2 large
• Balsamic glaze for serving

Instructions 

• Add the cherry tomatoes and onions to a bowl. Add 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, lemon juice, and ½ teaspoon of salt to the tomatoes. Toss until the tomatoes are coated. Add basil and toss again. Set aside.

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 5-7 minutes.

• Set aside about ½ cup of pasta water before straining the pasta.

• Add the pasta back into the pot and add 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, and 2 tablespoons of pasta water to the pasta. Toss to coat.

• Heat the pasta over medium heat until the pasta becomes glossy and there is no liquid at the bottom of the pan. Add the remaining salt and pepper and toss again.

• Transfer the pasta to a platter or large pasta bowl. Top with the tomato mixture. Break apart both burrata balls and place them on top of the tomatoes.

• Garnish with fresh basil, fresh pepper, red pepper flakes, and a sprinkle of coarse sea salt (if desired).

Tips & Notes

• Any type of pasta can be used. We recommend using a longer noodle.
• This is a fresh pasta, with warm and cold elements, like bruschetta. If you want the tomatoes to be warm, heat them in a skillet before adding them to the pasta.

Nutrition facts

Calories: 301kcal Carbohydrates: 31g Protein: 12g Fat: 16g Fiber: 2g Sugar: 3g