Burrata Caprese Pasta (Print)

A vibrant Italian pasta with cherry tomatoes, fresh basil, and creamy burrata cheese that melts beautifully into every bite.

# Ingredients:

→ 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

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in 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, sea salt, black 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.
05 - Remove from heat. Add torn basil leaves and toss gently to incorporate.
06 - Transfer pasta to serving plates or a large platter. Place burrata balls on top and gently tear open to reveal creamy centers.
07 - Drizzle with olive oil and scatter extra basil leaves over the top. Serve immediately for optimal cheese pull effect.

# Pro Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, using ingredients you probably already have.
  • The creamy burrata melts into every strand of pasta, creating those Instagram worthy cheese pulls without any heavy cream or butter.
  • You can taste summer in every bite, whether you make it in July or the middle of winter when you need something bright.
  • Cleanup is minimal since everything happens in two pots, leaving you more time to enjoy the meal with people you love.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce was dry and clumpy because I had nothing to loosen it with.
  • Add the burrata only after plating, not in the hot skillet, or it will melt completely into a puddle instead of staying intact for those beautiful pulls.
  • Use a skillet large enough to toss the pasta comfortably, because cramming everything into a small pan means uneven coating and frustration.
  • If your tomatoes aren't peak season sweet, a pinch of sugar in the pan will help balance their acidity without making the dish taste dessert like.
03 -
  • Buy your burrata the day you plan to use it because it's best when it's fresh, and always let it sit at room temperature for twenty minutes before serving so the cream inside is luxuriously soft.
  • If you can't find burrata, fresh mozzarella torn into chunks works in a pinch, though you'll miss that molten center that makes this dish so special.
  • Taste your pasta water before adding it to the sauce, it should be salty enough that you'd almost drink it, because undersalted water means undersalted pasta no matter what you do later.
  • Use your hands to tear the basil instead of a knife, it sounds precious but it actually keeps the edges from bruising and turning black.
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