Burrata Caprese Pasta

The first time I made this burrata caprese pasta was actually on a Tuesday evening after a completely chaotic day at work. I was too exhausted to follow a complex recipe but had these gorgeous heirloom cherry tomatoes from the farmers market and a ball of burrata that needed using. The way the warm cream from the burrata melts into the tomato sauce creates this silky, luxurious texture that feels restaurant quality but takes minutes to pull together.

I served this to my Italian friend Maria last month, and she actually stopped talking mid sentence when she took her first bite. Watching her tear into that burrata and seeing the cream spill over the pasta made me realize how sometimes the simplest combinations are the most powerful. We ended up lingering at the table for hours, just picking at the remaining strands and talking about everything and nothing.

Ingredients

• Spaghetti or linguine: Long strands catch the tomato sauce beautifully and twine satisfyingly around your fork
• Cherry tomatoes: Their natural sweetness intensifies when they burst in the skillet, creating a quick sauce that tastes like summer sunshine
• Garlic: Minced fresh garlic infuses the olive oil with aromatic depth that builds the flavor foundation
• Extra virgin olive oil: Use your best quality olive oil here since it carries the other flavors and you will really taste it
• Burrata cheese: The outer mozzarella layer holds structure while the creamy interior melts into the most decadent pasta sauce you have ever experienced
• Fresh basil: Torn by hand releases more essential oils than cutting, and the scent mixing with warm pasta is absolutely intoxicating
• Sea salt: Enhances the natural sweetness of tomatoes and helps balance the richness
• Black pepper: Freshly ground adds subtle warmth and complexity
• Red pepper flakes: Optional but that tiny kick of heat makes the creaminess sing

Instructions

Get your water going:

Bring a large pot of generously salted water to boil and cook pasta until al dente, saving some pasta water before draining

Start the tomato base:

Heat olive oil in a large skillet over medium heat, add minced garlic and let it sizzle for just one minute until fragrant but not brown

Build the sauce:

Add halved cherry tomatoes with salt and pepper, cooking them until they soften and burst, releasing all their juices to create a natural sauce

Bring it together:

Toss the drained pasta into the skillet with tomatoes, adding reserved pasta water as needed to make everything glossy and coated

Add the fresh elements:

Remove from heat and scatter torn basil leaves over the pasta, tossing gently so they wilt slightly and release their aroma

The burrata moment:

Transfer everything to a serving platter and place whole burrata balls on top, tearing them open right before serving to let that creamy center cascade over the warm pasta

Final touches:

Drizzle generously with good olive oil and add extra basil leaves, then serve immediately while the burrata is still melting into every strand

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This recipe has become my go to for summer dinner parties because it looks stunning on a platter but requires so little active cooking time. There is something almost theatrical about placing that whole burrata in the center and letting everyone dig in, watching the cream create little rivers through the tomatoes and pasta.

Choosing The Right Tomatoes

Cherry or grape tomatoes work best here because their higher water content and thinner skins mean they break down quickly into sauce. Regular tomatoes would need much longer cooking time to achieve the same effect. Look for tomatoes that feel heavy for their size and have deep color, avoiding any that look wrinkled or soft.

Perfect Pasta Water

Your pasta water should taste as salty as the ocean. This not only seasons the pasta from the inside out but also ensures your sauce will be properly seasoned. Most home cooks under salt their water, so be generous and remember that some of that salt stays behind when you drain the pasta.

Serving Suggestions

While this pasta is substantial enough to stand alone, a simple green salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread is practically mandatory for sopping up any remaining burrata cream from your plate. A light white wine like pinot grigio complements without overpowering the delicate flavors.

• Serve family style on a large platter rather than individual plates for maximum drama and ease
• Have a balsamic glaze on hand for guests who want an extra layer of flavor
• Room temperature burrata tears more easily than cold, so take it out of the fridge while you cook

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There is something deeply satisfying about a recipe that transforms just a handful of quality ingredients into something that feels like a special occasion. This burrata caprese pasta is proof that you do not need complicated techniques or obscure ingredients to create something memorable.

Frequently Asked Questions

→ What makes burrata different from mozzarella?

Burrata is a fresh cheese with a soft, creamy center made from stracciatella (shredded mozzarella and cream) wrapped in a thin mozzarella shell. Unlike regular mozzarella, it has a luxurious, pudding-like interior that melts beautifully into warm pasta.

→ Can I prepare this dish ahead of time?

Prepare the tomato sauce up to 2 hours ahead and store it covered in the refrigerator. Cook the pasta fresh just before serving, then combine and top with burrata immediately. Adding cold burrata to warm pasta ensures optimal melting and texture contrast.

→ How do I select ripe cherry tomatoes?

Choose tomatoes that feel slightly soft to gentle pressure and have a deep, vibrant color. They should smell fragrant at the stem end. Avoid any with blemishes or overly soft spots. Room temperature storage enhances flavor more than refrigeration.

→ What pasta shapes work best for this dish?

Spaghetti and linguine are ideal for capturing the tomato sauce and allowing the burrata to coat the strands. You can also use penne, rigatoni, or fusilli. Avoid tiny shapes like ditalini, which don't accommodate the creamy cheese as well.

→ How do I keep burrata from becoming too melted?

Add burrata to plates right before serving rather than tossing it into the hot pasta. This preserves its structure while allowing gentle melting from the residual heat. For best results, serve immediately without covering the dish.

→ What's the best way to tear basil for this dish?

Tear basil leaves by hand rather than cutting with a knife, which bruises the delicate leaves and causes browning. Use whole or roughly torn leaves depending on their size. Add basil at the very end of cooking to preserve its fresh flavor and vibrant green color.