Photography: Francesco Tonelli; Food Styling: Victoria Granof; Prop Styling: Tiziana Agnello
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

Step 3

Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

Step 4

Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Our go-to comfort food

January 15, 2017
This is the best recipe!  The problem is the Burrata.  It is too expensive and doesn't keep well, so you spend too much money and don't use much of the product.  The secret it to use Low-Fat Ricotta instead. Dollop the 2 tablespoons on each serving, just as is specified for the Burrata.  The ricotta melts just a bit into the pasta and makes a wonderful creamy sauce.  My husband has to have a spoon to get every last bit of it! Others have tried fresh mozzarella without good results.  Ricotta works much better.   Interestingly, there are several pasta recipes that call for ricotta just as I've described.  I wonder that it wasn't suggested for this recipe.  It works better here than for any of others.  I now make this 3 of 4 times a month.

3 1/2 stars

September 17, 2015
Well I liked this, but my teenager didn't.  I've never used burrata cheese in a recipe before.  I'd make it again.  It went together quickly and was very filling.

tasty and not too labor intensive

May 22, 2015
Husband said "pasta was really good!" therefore it's definitely going in the "keep" pile. 

cookinlite2nite's Review

August 17, 2014

krpickles's Review

July 10, 2014
Easy, quick & delicious, even meat-loving hubby liked it. I did use the diced tomatoes with Italian spices, as one reviewer suggested, as well as a bit more garlic. If you can find burrata, it's a wonderful addition to the dish & worth the $$ over regular mozzarella.

cjbuddy's Review

April 06, 2014
So good! I love burrata but haven't used it at home until now. Made with whole wheat pasta, and a touch more garlic and red pepper.

2010Lachelle's Review

February 11, 2014
Great Meatless Monday Meal! Served with a cripy cheesey garlic bread and salad. Yum-ME!!

CASSerole1's Review

November 01, 2013
Great recipe! Delicious and easy. If I couldn't get my hands on the burrata (I found it at Trader Joe's) I think ricotta would be a good substitute.

sukeedog's Review

August 04, 2013

ALFish's Review

August 04, 2013
Easy fresh quick