Monday Meals with Me: One Pot Pasta with Burrata


Sure there are nights when I want to spend (slave) three hours in the kitchen cooking a delicious dinner from scratch. Yeah, right! Most nights it’s a total s**t show in our house with trying to fit everything in.

So this is the perfect solution, a one-pot pasta.

You basically 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.  

There you have it—dinner’s ready in no time, and you don’t have to deal with a zillion dirty dishes.


One Pot Pasta with Burrata

Print Recipe


1 lb. penne pasta (or other small bite-sized pasta)

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse kosher salt and freshly ground pepper

1 large or 2 small Parmesan cheese rinds

5 cups of water

4 oz. burrata

Garnish with basil and Parmesan cheese


In a large pot add the pasta, onion, garlic, tomatoes, parmesan cheese rind, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. 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 Parmesan cheese rind divide among 4 bowls, and garnish with basil and Parmesan cheese.

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