Description
8 oz bucatini pasta
1/2 cup basil pesto (store-bought or homemade)
1/4 cup reserved pasta water
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
4 oz burrata cheese, torn into pieces
Fresh basil leaves, for garnish
Salt and black pepper, to taste
Directions:
Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
In a large pan over low heat, add the pesto and olive oil. Stir gently to warm the sauce.
Add the cooked pasta to the pan, tossing to coat evenly. If needed, add a bit of the reserved pasta water to create a silky sauce.
Stir in the grated Parmesan cheese and season with salt, black pepper, and red pepper flakes if using.
Transfer the pasta to serving bowls and top with torn pieces of burrata.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Kcal: 450 kcal per serving | Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect Pesto Bucatini with Burrata every time.
- Boil the Water: Fill a large pot with water, add a generous amount of salt (it should taste like the sea), and bring to a rolling boil.
- Cook the Pasta: Add the bucatini to the boiling water and cook according to the package directions for al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- Reserve Pasta Water: Just before draining, carefully scoop out 1/4 cup of the starchy pasta cooking water. This liquid is key for emulsifying your sauce.
- Prepare the Sauce Base: While the pasta cooks, combine the pesto and olive oil in a large skillet or pan over very low heat. Gently warm it through; do not let it bubble or fry.
- Combine Pasta and Sauce: Add the drained bucatini directly to the skillet with the warm pesto. Use tongs to toss and coat every strand thoroughly.
- Adjust Consistency: Add the reserved pasta water, one tablespoon at a time, while tossing the pasta. Continue until the sauce is glossy and clings to the pasta.
- Season and Finish: Remove the skillet from heat. Stir in the grated Parmesan, red pepper flakes (if using), and season with salt and black pepper to taste.
- Plate and Top: Divide the pasta between two bowls. Immediately top with torn pieces of fresh, room-temperature burrata cheese and garnish with fresh basil leaves.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a heartier meal, add grilled chicken or shrimp. A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the herbal notes of the pesto perfectly.
How-to Summary
Cook bucatini al dente, reserving pasta water. Gently warm pesto with olive oil. Toss drained pasta in the sauce, loosening it with the starchy water. Season with Parmesan, salt, and pepper. Top with torn burrata and fresh basil before serving.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. While bucatini is ideal for holding the sauce, spaghetti, linguine, or fettuccine are excellent substitutes.
How do I store and reheat leftovers?
Store without the burrata in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk. Add fresh burrata after reheating.
Is homemade pesto better than store-bought?
Homemade pesto offers a brighter, fresher flavor. However, a high-quality store-bought pesto works perfectly for this quick recipe.
What can I use instead of burrata?
Fresh mozzarella (mozzarella di bufala is best) is the closest substitute. For a stronger flavor, try fresh ricotta or goat cheese.
Why is my sauce oily and separated?
This happens if the pesto gets too hot. Always warm it over very low heat and emulsify it with the starchy pasta water to create a cohesive, creamy sauce.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the dish’s texture. Always cook to al dente, as it will continue to soften slightly in the sauce.
- Skipping the Pasta Water: The starchy water is essential for binding the sauce to the pasta. Never drain it all.
- Overheating the Pesto: High heat will cause the basil to darken and the oil to separate. Warm it gently only.
- Using Cold Burrata: Adding cold burrata straight from the fridge can chill the dish. Let it sit at room temperature for 15-20 minutes before serving.
Conclusion
This Pesto Bucatini with Burrata is the ultimate expression of simple, luxurious cooking. In just 15 minutes, you can transform a few quality ingredients into a restaurant-worthy meal. The combination of vibrant, herbaceous pesto with the decadent, creamy burst of burrata is truly unforgettable. Master the easy techniques—cooking pasta al dente, reserving its water, and gently warming the sauce—to ensure perfect results every time.
