Description
Creamy Sun-Dried Tomato Pasta with melted burrata is rich, comforting, and packed with flavor. This easy one-pot recipe features a roasted red pepper sauce, sun-dried tomatoes, fresh herbs, and creamy burrata cheese—perfect for any night of the week.
Ingredients
1 jar roasted red peppers, drained
⅓ cup toasted nuts or seeds (walnuts, pumpkin seeds)
1 tbsp tomato paste
2 garlic cloves, smashed
¼ cup fresh basil, oregano, or parsley
½ cup extra-virgin olive oil (use sun-dried tomato oil if desired)
1 tbsp apple cider or champagne vinegar
2 tsp honey
2 tsp smoked paprika
½–1 tsp cayenne pepper
2 tbsp salted butter
1 lb short-cut pasta
Kosher salt and black pepper
½ cup oil-packed sun-dried tomatoes, sliced
1 cup grated Parmesan
1 cup fresh basil or Italian herbs, chopped
Chili flakes (optional)
2 balls burrata cheese, at room temperature
Instructions
Make the red pepper sauce
In a blender or food processor, combine:
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The roasted red peppers (reserve one whole pepper or ~⅓ of the jar to slice later)
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Toasted nuts/seeds
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Tomato paste
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Garlic
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Fresh herbs
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Olive oil
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Vinegar
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Honey
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Smoked paprika
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Cayenne
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A generous pinch of salt
Blend until completely smooth, about 1 minute. Set aside.
2. Cook the pasta in the sauce
Place a large, tall‑sided pot over medium-high heat. Add the salted butter, the blended red pepper sauce, and 3½ cups of water. Bring to a gentle boil. Once boiling, add your pasta and season with salt. Stir frequently so pasta doesn’t stick. Cook until al dente, about 8–12 minutes. Don’t drain—if the pasta is absorbing too much and it looks dry, add more water a little at a time.
3. Stir in extras
Slice the reserved red pepper and add it to the pot along with sun‑dried tomatoes, grated Parmesan, and chopped herbs. Toss vigorously so the sauce becomes extra creamy and every piece of pasta is coated.
4. Add burrata and serve
Place the burrata balls (at room temperature) in your serving bowl(s). Pour the hot pasta and sauce over the burrata. Gently toss or pierce the burrata so it melts into the pasta. Top with extra Parmesan, herbs, and chili flakes if you like a little heat or visual pop. Serve immediately.
Notes
Use room temperature burrata for best melting results.
Adjust cayenne to taste.
Stir pasta frequently to avoid sticking.
Substitute seeds for a nut-free version.
Store leftovers for up to 3 days in the fridge.
Nutrition
- Serving Size: 1.5 cups
- Calories: 600 kcal
- Sugar: 5 g
- Carbohydrates: 58 g
- Protein: 20 g