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Sun-Dried Tomato & Burrata Pasta with Basil Oil

Sun-dried tomato & burrata pasta with basil oil combines glossy, clinging spaghetti with jammy sun-dried tomatoes and a warm, creamy burrata melt. Finished with a vivid green basil oil for a restaurant-style look in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 14 oz spaghetti or linguine Use enough for 4 servings.
  • 3 tbsp olive oil
  • 5 garlic cloves Thinly sliced.
  • 0.5 tsp red pepper flakes
  • 1 cup sun-dried tomatoes in oil Roughly chopped; reserve the oil.
  • 2 tbsp sun-dried tomato oil (from the jar)
  • 0.5 cup pasta cooking water Reserve before draining.
  • 0.25 cup freshly grated Parmesan
  • 0.5 Salt and black pepper To taste.
Burrata
  • 2 balls fresh burrata Total about 250g.
Basil Oil
  • 1 cup fresh basil leaves Packed.
  • 1.06 tbsp extra virgin olive oil Use 80ml.
  • 1 small garlic clove
  • 0.08 tsp salt Pinch.
To Finish
  • 0.25 cup Extra fresh basil leaves
  • 0.25 tsp flaky sea salt
  • 0.25 cup Extra Parmesan for serving
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Make the basil oil
  1. Blend basil leaves, extra virgin olive oil, the small garlic clove, and a pinch of salt in a small blender or food processor until smooth and vivid green, scraping down if needed.
Cook pasta
  1. Bring a large pot of heavily salted water to a boil, then cook the spaghetti or linguine according to package directions until al dente.
  2. Reserve 1/2 cup of pasta cooking water before draining the pasta, so you have enough starchy water for a glossy sauce.
Build the sun-dried tomato sauce
  1. Heat olive oil and the reserved sun-dried tomato oil together in a large skillet over medium heat until shimmering.
  2. Add the sliced garlic and red pepper flakes and sauté for 1–2 minutes until golden and fragrant, making sure they don’t burn.
  3. Add the chopped sun-dried tomatoes and stir to combine, then cook for 2 minutes to deepen the flavor.
  4. Add the drained pasta directly to the skillet and toss to coat, adding pasta water a splash at a time until the sauce is glossy and clings to every strand.
  5. Remove from heat, then stir in the grated Parmesan and season generously with salt and black pepper.
Assemble and finish
  1. Plate the pasta and make a slight well in the center to catch the burrata and basil oil.
  2. Tear each burrata ball and nestle the pieces on top, letting the creamy interior spill out onto the warm pasta.
  3. Drizzle generously with the basil oil, aiming for even coverage over the tomatoes and burrata.
  4. Top with extra fresh basil leaves, flaky sea salt, extra Parmesan, and black pepper, then serve immediately while the burrata is melting slightly.

Notes

For the silkiest sauce, always add pasta water gradually until the gloss shows and the strands look lightly coated rather than wet. Refrigerate leftovers in a sealed container for up to 2 days, but note the burrata won’t re-melt the same way; reheat gently. Freezing isn’t recommended because the basil oil and burrata texture break down. If you want a lighter option, use reduced-fat mozzarella-style burrata or swap in part-skim mozzarella burrata while keeping the same basil oil method.