Burrata Caprese Pasta (Print Version)

Juicy cherry tomatoes, fresh basil, and melting burrata cheese create an irresistible Italian pasta dish in just 30 minutes.

# What You'll Need:

→ 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 additional 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

# How to Make It:

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 soften and release their juices.
04 - Add the drained pasta to the skillet with the 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.
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 optimal cheese pull effect.

# Additional Tips::

01 -
  • The contrast between warm pasta and cool creamy burrata creates this incredible temperature play that makes every bite exciting
  • Its elegant enough for dinner guests but comes together in under 30 minutes on busy weeknights
02 -
  • Reserving pasta water is non negotiable here as the starchy water is what helps bind the tomato juices with the olive oil into a silky cohesive sauce
  • Do not add the burrata to the hot skillet as it will melt too quickly and lose its glorious structure, always tear it over the plated pasta
03 -
  • Use kitchen shears to halve all your cherry tomatoes in one batch rather than cutting them individually with a knife
  • If your tomatoes are not releasing enough juice, add a splash of the pasta water to help them break down
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