Burrata Caprese Pasta (Printable)

Vibrant pasta with cherry tomatoes, fresh basil, and creamy burrata cheese. A light, elegant Italian dish ready in just 30 minutes.

# What You 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 olive oil

# Directions:

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 are softened and releasing their juices.
04 - Add the drained pasta to the skillet with the tomatoes. Toss to combine, adding a little 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 the best cheese pull effect.

# Expert Advice:

01 -
  • The warm burrata creates these incredible creamy puddles that you'll want to mop up with every last bite of pasta
  • It comes together in under 30 minutes but tastes like something from a fancy Italian restaurant
  • The tomatoes basically make their own sauce while you stand there looking accomplished
02 -
  • The pasta water trick isn't optional—it's what transforms this from 'pasta with stuff on it' into an actual cohesive dish
  • Don't add the burrata back to the hot pan after tearing it open, or it'll disappear completely into the sauce
  • This dish waits for no one—serve immediately while the burrata is still warm and gooey
03 -
  • Use the best olive oil you can afford since it's a star ingredient here
  • Let the burrata sit at room temperature for at least 20 minutes before serving for maximum creaminess
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