Burrata Caprese Pasta (Printable)

Vibrant pasta with cherry tomatoes, fresh basil, and creamy burrata cheese that melts beautifully into every bite.

# 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 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

# Step-by-Step Guide:

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 minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes, salt, and pepper to the skillet. Include red pepper flakes if desired. 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 gently to combine, adding reserved pasta water as needed to achieve a silky sauce consistency.
05 - Remove from heat. Add torn basil leaves and toss gently to distribute throughout the pasta.
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 to maximize the cheese pull effect.

# Expert Tips:

01 -
  • The way the creamy burrata center melts into the tomato juices creating an instant silky sauce without any heavy cream
  • That moment when you tear open the cheese and everyone at the table leans in closer like you are performing magic
  • Fresh tomatoes and basil make this taste like summer even in the middle of February
02 -
  • Never skip reserving the pasta water because that starch is what turns tomato juices and melted cheese into restaurant quality sauce
  • The burrata goes on at the very end because if you cook it even briefly you lose that luxurious texture that makes this dish special
03 -
  • Room temperature burrata melts more evenly so take it out of the fridge while the pasta water boils
  • A splash of high quality balsamic glaze over the finished dish adds depth that makes people think you worked harder than you did
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