Burrata Caprese Pasta (Printer View)

Juicy cherry tomatoes, fresh basil, and creamy burrata cheese combine in this vibrant Italian pasta dish.

# Components:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Vegetables & Herbs

02 - 14 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
04 - 1 small bunch fresh basil leaves, torn
05 - 2 tablespoons extra-virgin olive oil

→ Cheese

06 - 9 oz burrata cheese, 2 medium balls

→ Seasonings

07 - 1 teaspoon sea salt, plus extra for pasta water
08 - 1/2 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes, optional

→ Garnish

10 - Additional fresh basil leaves
11 - Drizzle of olive oil

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes, sea salt, and black pepper to the skillet, plus red pepper flakes if desired. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their juices.
04 - Add the drained pasta to the skillet with the tomato mixture. Toss to combine, adding reserved pasta water gradually as needed to create a silky, cohesive sauce.
05 - Remove from heat. Add torn basil leaves and toss gently to distribute throughout the pasta.
06 - Transfer pasta to serving plates or a large platter. Position burrata balls on top and gently tear open to reveal the creamy centers.
07 - Drizzle with olive oil and scatter additional fresh basil leaves over the top. Serve immediately to achieve optimal cheese pull effect.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor with barely any effort and just a handful of ingredients.
  • The creamy burrata melts into every bite, turning ordinary pasta into something luxurious.
  • It comes together in half an hour, making it perfect for busy weeknights or last minute guests.
  • The fresh tomatoes and basil bring bright, summery flavors that feel lighter than heavy cream sauces.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add plain water, and the sauce never came together the same way.
  • Don't skimp on the quality of the burrata, the cheap stuff doesn't have that luscious, creamy center that makes this dish magical.
  • Let the burrata sit out for twenty minutes before serving so it's not cold from the fridge, cold cheese won't melt into the pasta the way you want.
03 -
  • Use a wooden spoon to gently press on the tomatoes as they cook to help them release their juices faster and create a richer sauce.
  • If you can't find burrata, fresh mozzarella works too, but tear it into chunks and add it off the heat so it softens without getting rubbery.
  • For an extra layer of flavor, toast the garlic in the olive oil until it's just golden, then remove it and add it back at the end so it doesn't burn during the tomato cooking time.
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