Home > Recipes > Italian pasta recipes > Orecchiette with burrata, tomatoes and garlic

Orecchiette with burrata, tomatoes and garlic

Name: Orecchiette with burrata, tomatoes and garlic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 50ml extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1 small dried chilli, finely chopped (or a large pinch chilli flakes); 200g very ripe cherry tomatoes; Juice ½ lemon (optional); 250g fresh orecchiette; 200g ball burrata; Fresh basil leaves to garnish

Published: 6 Oct 16
Updated: 18 Mar 24

Sometimes the best meals are the simple ones and this truly Italian combination of pasta, basil, burrata and fresh tomatoes is a perfect example.

If you like this flavour combination, you’ll love our burrata starter recipe; served with sticky tomatoes and pine nuts.

Easy
September 2016

Test kitchen approved

Serves 2
Hands-on time 20 min

Sometimes the best meals are the simple ones and this truly Italian combination of pasta, basil, burrata and fresh tomatoes is a perfect example.

If you like this flavour combination, you’ll love our burrata starter recipe; served with sticky tomatoes and pine nuts.

Vegetarian recipes

Nutrition: per serving

Calories: 820kcals
Fat: 42.4g (17.3g saturated)
Protein: 34.2g
Carbohydrates: 72.4g (6.7g sugars)
Fibre: 5.6g
Salt: 1.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

50ml extra-virgin olive oil
2 garlic cloves, thinly sliced
1 small dried chilli, finely chopped (or a large pinch chilli flakes)
200g very ripe cherry tomatoes
Juice ½ lemon (optional)
250g fresh orecchiette
200g ball burrata
Fresh basil leaves to garnish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the olive oil in a large frying pan and, when warm, add the garlic and chilli. Cook for 3-4 minutes, stirring often, over a low-medium heat – don’t colour the garlic. Add the tomatoes with some salt, turn the heat to medium-high, then cook, stirring frequently, for 6-7 minutes until the tomatoes are beginning to split and break down. Taste the sauce and add lemon if needed.
Cook the pasta in plenty of salted, boiling water for 3-4 minutes until al dente. Drain, then add to the tomato pan and toss until until well coated. Tear the burrata on top of the pasta, briefly stir, then divide between bowls, scatter with plenty of basil leaves and serve immediately.

Recipe from September 2016 Issue

Nutrition

Nutrition: per serving

Calories: 820kcals
Fat: 42.4g (17.3g saturated)
Protein: 34.2g
Carbohydrates: 72.4g (6.7g sugars)
Fibre: 5.6g
Salt: 1.1g

delicious. tips

The burrata and the tomatoes should be at room temperature, so give the burrata at least an hour out the fridge. If you can’t find fresh orecchiette, use any fresh short pasta shape you like.
Burrata is a type of mozzarella made in Puglia in southern Italy, with extra cream added to the centre of the cheese. It melts beautifully into hot pasta. Find it in delis and at Waitrose. Alternatively you could use a good quality buffalo mozzarella; for extra luxury, add a splash of double cream to it.