Mediterranean Pasta with Burrata & Artichoke Hearts

You know when you make something by accident and it ends up tasting way better than anything you actually planned? That’s how this pasta happened for me. It wasn’t one of those “let me test and perfect this recipe” moments — it was more like, I’m hungry, it’s late, and I have a bunch of half-used jars in the fridge.

There was a jar of artichoke hearts, half a bag of sun-dried tomatoes, some olives left from a snack plate, and this one beautiful burrata I’d bought “for later.” I didn’t even have a plan — I just boiled some pasta, threw everything into a pan with olive oil, garlic, and lemon, and hoped for the best. And somehow… it came together in the most perfect way.

It tasted like something you’d order on a sunny afternoon at a tiny restaurant by the sea — that mix of briny, tangy, creamy, and bright. The kind of dish that feels fancy even though it took you maybe 20 minutes. There’s no sauce to make, no complicated steps. Just good ingredients tossed together in a way that makes you wonder why you ever bother cooking complicated things.

The burrata is the showstopper, though. You drop it right on top of the warm pasta, and it slowly melts into everything — soft, rich, creamy — like the best part of a secret. When you cut into it, the inside spills out and coats the pasta. It’s honestly too good.

This is the kind of meal I make when I want to feel like I’m taking care of myself, but without a lot of effort. It’s cozy and fresh at the same time — comforting but still kind of light. It’s great for dinner when you’re tired, but it’s also good enough to serve when you have people over and you want to look like you have your life together.

Ingredients

8 oz penne or fusilli pasta

2 tbsp olive oil

2 cloves garlic, minced

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes, sliced

¼ cup Kalamata olives, halved

1 cup cherry tomatoes, halved

2 cups baby spinach

1 large burrata ball (or 2 small ones)

1 tbsp lemon juice

½ tsp chili flakes (optional)

Salt & black pepper to taste

Fresh basil leaves, for garnish

Directions

1. Boil the pasta.
   Salt your water like you mean it — it should taste like the sea. Cook the pasta until just al dente, then drain. Keep a little pasta water on the side in case you want to loosen it later.
2. Make the base.
   While the pasta’s cooking, heat olive oil in a big skillet over medium heat. Add garlic and cook for about a minute, just until it smells good. Don’t burn it — garlic burns faster than you think.
3. Add the good stuff.
   Throw in your chopped artichoke hearts, sun-dried tomatoes, olives, and cherry tomatoes. Let them cook together for a few minutes, until the tomatoes start to soften and everything looks shiny and a little messy in a good way.
4. Mix it all up.
   Toss in the pasta and spinach. Stir until the spinach wilts down and the pasta’s coated with all that garlicky oil and tomato flavor. Squeeze in the lemon juice, add salt, pepper, and chili flakes if you like a kick.
5. Burrata time.
   Transfer the pasta to a big bowl or plate. Drop the burrata right in the middle — don’t overthink it. Drizzle a bit more olive oil on top, scatter some fresh basil leaves, and that’s it. Break open the burrata when you serve, and let that creamy center mix into the warm pasta. It’s messy, but in the best way.

Serve it warm or at room temperature — it’s just as good either way.

Nutrition (per serving, serves 3):

Calories: ~460

Protein: 17g

Carbs: 55g

Fat: 20g

Fiber: 6g

Recipe FAQs

1: What if I can’t find burrata?
No problem. Fresh mozzarella works fine — it’s not as creamy inside, but still soft and delicious. Or try ricotta, just spooned on top before serving. Even feta gives a salty, tangy twist that still feels very Mediterranean.

2: Can I make this ahead?
You can, but it’s best fresh. If you’re prepping in advance, keep the burrata separate and add it when you serve. The pasta reheats well with a splash of olive oil or water — just don’t overheat it, or the spinach will go sad and gray.

3: What else can I add to it?
Honestly, anything. Grilled chicken if you want protein. Roasted zucchini or mushrooms if you want more veggies. Chickpeas work surprisingly well too. This is one of those flexible, “use what you have” kinds of meals.

4: Is it good cold?
Yes! I’ve eaten it straight from the fridge the next day and it’s still amazing. Kind of turns into a pasta salad vibe. Just take it out for 10–15 minutes before eating so it’s not icy cold, and drizzle a little extra olive oil to wake it up.

5: How do I make it a bit lighter?
Use less oil and skip the burrata — though I’d argue that’s the best part, so maybe just share it with someone. You can also swap pasta for whole-grain or lentil pasta if you want something more nutrient-dense, but honestly, sometimes it’s fine to just enjoy the real deal.

Mediterranean Pasta with Burrata & Artichoke Hearts

Recipe by Salma Recipe

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 oz penne or fusilli pasta

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup marinated artichoke hearts, chopped

• ½ cup sun-dried tomatoes, sliced

• ¼ cup Kalamata olives, halved

• 1 cup cherry tomatoes, halved

• 2 cups baby spinach

• 1 large burrata ball (or 2 small ones)

• 1 tbsp lemon juice

• ½ tsp chili flakes (optional)

• Salt & black pepper to taste

• Fresh basil leaves, for garnish

Directions

• Boil the pasta.
• Salt your water like you mean it — it should taste like the sea. Cook the pasta until just al dente, then drain. Keep a little pasta water on the side in case you want to loosen it later.
• Make the base.
• While the pasta’s cooking, heat olive oil in a big skillet over medium heat. Add garlic and cook for about a minute, just until it smells good. Don’t burn it — garlic burns faster than you think.
• Add the good stuff.
• Throw in your chopped artichoke hearts, sun-dried tomatoes, olives, and cherry tomatoes. Let them cook together for a few minutes, until the tomatoes start to soften and everything looks shiny and a little messy in a good way.
• Mix it all up.
• Toss in the pasta and spinach. Stir until the spinach wilts down and the pasta’s coated with all that garlicky oil and tomato flavor. Squeeze in the lemon juice, add salt, pepper, and chili flakes if you like a kick.
• Burrata time.
• Transfer the pasta to a big bowl or plate. Drop the burrata right in the middle — don’t overthink it. Drizzle a bit more olive oil on top, scatter some fresh basil leaves, and that’s it. Break open the burrata when you serve, and let that creamy center mix into the warm pasta. It’s messy, but in the best way.
• Serve it warm or at room temperature — it’s just as good either way.