Burrata Caprese Pasta (Printable)

Juicy cherry tomatoes, fresh basil, and warm creamy burrata melt into tender pasta for irresistible cheese pulls.

# What You Need:

→ 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 - Fresh basil leaves for garnish
11 - Drizzle of olive oil

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander.
02 - While 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, salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their juices.
04 - Add drained pasta to the skillet with tomatoes. Toss to combine, adding reserved pasta water as needed to create a silky sauce consistency.
05 - Remove from heat. Add torn basil leaves and toss gently to incorporate throughout the pasta.
06 - Transfer pasta to serving plates or a large platter. Place 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 for optimal cheese pull effect.

# Expert Advice:

01 -
  • The contrast between warm pasta and cool creamy burrata is absolutely magical
  • It comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
  • Summer tomatoes at their peak make this dish sing, but even decent grocery store cherry tomatoes work beautifully
02 -
  • Never refrigerate your burrata before serving, room temperature cheese melts infinitely better into hot pasta
  • The pasta water is crucial for creating that silky sauce, dont skip reserving it before draining
  • Add tomatoes to the pan before the garlic burns, garlic turns bitter quickly in hot oil
03 -
  • Bring your burrata to room temperature for at least 30 minutes before serving
  • Save more pasta water than you think you need, about a full cup, in case your sauce needs loosening
  • Use kitchen shears to halve the cherry tomatoes, its much faster than a knife
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