Burrata Caprese Pasta (Printable)

Juicy cherry tomatoes, fresh basil, and creamy burrata cheese combine in this simple, elegant Italian pasta dish.

# 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 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
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 5-7 minutes until tomatoes soften and release their juices.
04 - Add drained pasta to the skillet with tomatoes. Toss to combine, adding reserved pasta water gradually to create a silky sauce.
05 - Remove from heat. Add torn basil leaves and toss gently to distribute throughout.
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 burrata melts into the hot pasta and creates those Instagram-worthy cheese pulls without any complicated sauce work.
  • You get a restaurant-quality dish in thirty minutes with ingredients you can grab on the way home.
  • It tastes bright and fresh but still comforting enough to satisfy that pasta craving completely.
  • The leftovers (if there are any) taste amazing cold straight from the fridge the next day.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way, and you'll end up with a dry, clumpy mess instead of glossy noodles.
  • Tear the burrata open right before serving, not earlier, because the cream inside cools and firms up quickly and you'll lose that luxurious molten effect.
  • If your tomatoes aren't super ripe and sweet, add a tiny pinch of sugar to the skillet to balance the acidity.
03 -
  • Buy your burrata the same day you plan to use it because it's best when super fresh, and older burrata gets grainy and loses that luscious cream.
  • Use a hot skillet when you add the tomatoes so they blister and caramelize slightly instead of steaming into mush.
  • If you can't find burrata, fresh mozzarella torn into chunks works in a pinch, though you'll miss that creamy center that makes this dish unforgettable.
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