One Pot Pasta with Burrata

Any dish that only takes one pot is basically genius in my book. This pasta is one of the best. You basically just throw everything together into the same pot and boil. The pasta’s starch creates a creamy sauce which gets amped up from the burrata mixed in at the end.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 lb. penne pasta or other small bite-sized pasta
12 oz. cherry or grape tomatoes, halved or quartered if large
2 tsp salt
1/4 tsp pepper
1 onion, thinly sliced about 2 cups
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tbsp extra-virgin olive oil, plus more for serving
Course kosher salt and freshly ground pepper
1 large or 2 small Parmesan cheese rinds
5 cups water
4 oz. burrata
Garnish with basil and Parmesan cheese

Instructions

In a large straight-sided skillet add the pasta, onion, garlic, tomatoes, parmesan cheese rind, red pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water.
Bring to a boil over high heat, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated (about 9 minutes).
Fold in burrata and another pinch of salt.
Remove the Parmesan cheese rind and divide pasta among 4 bowls.
Garnish with basil and Parmesan cheese.