Burrata Caprese Pasta (Printable)

Juicy cherry tomatoes, fresh basil, and warm burrata cheese melt into tender pasta for an irresistible Italian comfort dish.

# What You'll Need:

→ 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 extra-virgin olive oil

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - While pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant.
03 - Add halved cherry tomatoes, sea salt, and black pepper to the skillet with optional red pepper flakes. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their natural juices.
04 - Transfer drained pasta to the skillet with tomato mixture. Toss gently to combine, adding reserved pasta water incrementally to create a silky emulsion.
05 - Remove from heat. Add torn fresh basil leaves and toss gently to incorporate without bruising the delicate leaves.
06 - Transfer pasta to serving plates or a large platter. Position burrata balls on top and gently tear open to reveal creamy centers.
07 - Drizzle with premium extra-virgin olive oil and scatter additional fresh basil leaves over the top. Serve immediately to maximize the cheese pull effect.

# Expert Advice:

01 -
  • The way warm burrata melts into the pasta creating these incredible creamy sauce pockets that make every bite feel like a special surprise
  • It takes barely 30 minutes from start to finish but looks and tastes like something from a fancy Italian restaurant
  • The cherry tomatoes break down just enough to create their own light sauce while still keeping that fresh pop of sweetness
02 -
  • Never skip reserving that pasta water because the starch is what binds your sauce to the noodles and turns this from separate ingredients into a cohesive dish
  • Add burrata at the very end off the heat because if it gets too hot it loses that gorgeous creamy texture and becomes just melted mozzarella
  • The tomatoes should still hold their shape somewhat so you get those bursts of juice in every bite instead of becoming completely saucy
03 -
  • Room temperature burrata melts more beautifully and creates better texture than cold straight from the fridge
  • A splash of balsamic glaze right before serving adds this incredible sweet tangy depth that cuts through the richness
  • Use tongs to transfer pasta from water to skillet instead of draining completely to keep more starchy water
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