Burrata Caprese Pasta (Printable)

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

# Components:

→ Pasta

01 - 14 ounces spaghetti or linguine

→ Vegetables & Herbs

02 - 14 ounces 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 ounces 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

# Directions:

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.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add cherry tomatoes, salt, and pepper (plus red pepper flakes if using). Cook, stirring occasionally, for 5 to 7 minutes until tomatoes are softened and releasing their juices.
04 - Add the drained pasta to the skillet with the tomatoes. Toss to combine, adding a little reserved pasta water as needed to create a silky sauce.
05 - Remove from heat. Add torn basil leaves and toss gently.
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 extra basil leaves over the top. Serve immediately for the best cheese pull effect.

# Expert Advice:

01 -
  • The burrata melts into the hot pasta and creates creamy pockets that cling to every strand without needing heavy cream or butter.
  • It comes together in the time it takes to boil pasta, so theres no long prep or complicated technique.
  • The bright tomatoes and fresh basil make it feel light and summery even though its totally satisfying.
  • You get to tear open the burrata at the table, which feels a little fancy and a lot fun.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what turns the tomato juices into an actual sauce instead of a dry toss.
  • Add the burrata only after you take the pasta off the heat or it will melt too much and turn greasy instead of creamy.
  • If your tomatoes are pale or out of season, a small splash of balsamic vinegar while theyre cooking will bring back some of that sweet brightness.
03 -
  • Use a wide skillet instead of a deep pot for the tomatoes so they cook faster and develop more caramelized edges.
  • Warm your serving plates or platter in a low oven for a few minutes before plating so the pasta stays hot longer and the burrata stays creamy.
  • If youre serving this for guests, tear the burrata open at the table in front of everyone for a little bit of theater that always gets a reaction.
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