Mediterranean Pasta with Burrata and Artichoke Hearts
A flavorful, sunshine-filled pasta tossed with marinated artichoke hearts, sun-dried tomatoes, cherry tomatoes, garlic, fresh basil, and olives, then topped with creamy burrata and a drizzle of olive oil. Each bite is light, tangy, and silky — Mediterranean comfort food at its best.
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
Servings:2–3
Ingredients
For the Pasta:
8 oz (225 g) pasta (penne, rigatoni, or spaghetti)
Salt, for the pasta water
For the Mediterranean Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup marinated artichoke hearts, quartered
¼ cup sun-dried tomatoes, sliced (in olive oil)
¼ cup pitted Kalamata or green olives, sliced
½ tsp dried oregano
Pinch of red pepper flakes
Salt & pepper, to taste
2 tbsp white wine or vegetable broth
1 tbsp lemon juice
¼ cup fresh basil, torn or chopped
For Serving:
1–2 balls of burrata cheese
Drizzle of extra virgin olive oil
Balsamic glaze
Fresh cracked black pepper
Extra basil leaves for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente, according to package instructions.
Reserve ½ cup of pasta water, then drain and set aside.
2. Saute the Base
In a large skillet, heat olive oil over medium heat.
Add garlic and saute 30 seconds, until fragrant.
Stir in cherry tomatoes and cook 3–4 minutes, until softened.
3. Add Mediterranean Flavors
Add artichoke hearts, sun-dried tomatoes, olives, oregano, red pepper flakes, salt, and pepper.
Saute for 2–3 minutes, allowing flavors to blend.
Deglaze the pan with white wine or broth (optional) and cook until mostly absorbed.
4. Combine with Pasta
Add cooked pasta to the skillet along with lemon juice and a splash of reserved pasta water.
Toss well to coat everything evenly.
Stir in fresh basil just before removing from heat.
5. Serve
Transfer pasta to bowls or a platter.
Tear burrata and place on top.
Drizzle with olive oil and balsamic glaze, then finish with fresh basil and cracked pepper.
Serve immediately while the burrata is creamy and warm.
Chef’s Tips
No burrata? Use fresh mozzarella, ricotta, or feta.
Add greens: Toss in baby spinach or arugula for extra color and nutrition.
Make it heartier: Add grilled chicken, shrimp, or roasted chickpeas.
Want a creamy sauce? Stir in 2 tbsp of mascarpone or Greek yogurt before serving.
Optional Upgrade: Lemon-Herb Olive Oil Drizzle
Mix together:
2 tbsp extra virgin olive oil
1 tsp lemon zest
1 tsp lemon juice
Pinch of salt and dried thyme
→ Drizzle on top for a fragrant, zesty Mediterranean finish.
Frequently Asked Questions
Q1: Can I make it ahead?
Yes! Cook the pasta and sauce ahead, but add the burrata just before serving for the best texture.
Q2: What pasta works best?
Short shapes like penne or rigatoni hold the chunky ingredients well, but spaghetti or tagliatelle also look beautiful.
Q3: Can I make it vegan?
Absolutely — omit the burrata or replace it with vegan mozzarella or a dollop of cashew cream.
Nutritional Information
Calories: 540 kcal
Protein: 21 g
Fat: 26 g
Carbs: 58 g
Fiber: 6 g