Burrata Caprese Pasta

The first time I had burrata Caprese pasta was at a tiny trattoria in Rome where the waiter warned me about the cheese pull. He was not exaggerating. I spent the entire meal alternating between wonder and mild panic about getting burrata on my white shirt. That memory stuck with me so hard I spent weeks trying to recreate the magic at home, much to my roommates delight.

Last summer I made this for a dinner party and watched my usually skeptical friend literally gasp when she tore open the burrata. She demanded the recipe immediately and has since made it three times for her own family. Something about breaking open that cheese ball makes people feel like theyre part of the cooking process even if theyre just eating.

Ingredients

• Pasta: Spaghetti or linguine catches the tomato sauce and melted burrata beautifully. The longer strands give you that satisfying twirl factor.
• Cherry tomatoes: These little gems burst and release their juices creating a natural sauce. Regular tomatoes just do not give you the same sweet concentrated flavor.
• Garlic: Two cloves minced is perfect. You want that aromatic backdrop without overwhelming the delicate burrata flavor.
• Fresh basil: Tear the leaves by hand. Cutting them with a knife bruises the basil and makes it taste slightly metallic which nobody wants.
• Extra virgin olive oil: Use the good stuff here. Since this recipe has so few ingredients the quality of your olive oil really shines through.
• Burrata cheese: Look for balls that feel heavy and cool. If they are room temperature or bulging they might be past their prime.
• Sea salt and black pepper: Season each component as you go. The tomatoes need salt to release their juices and the pasta water must taste like the ocean.
• Red pepper flakes: Optional but adds a lovely warmth that balances the rich cheese. Start with a pinch and adjust to your heat tolerance.

Instructions

Boil the pasta water:

Bring a large pot of generously salted water to a rolling boil. You want it salty like the sea because this is your only chance to season the actual pasta.

Cook the pasta:

Add your spaghetti or linguine and cook until al dente usually about a minute less than the package directions. Before draining reserve that precious half cup of starchy pasta water.

Sauté the garlic:

While the pasta cooks heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just one minute until fragrant. Do not let it brown or it will turn bitter.

Break down the tomatoes:

Add the halved cherry tomatoes with salt pepper and red pepper flakes if using. Cook for 5 to 7 minutes stirring occasionally until they soften collapse and release all their juices.

Combine everything:

Toss the drained pasta into the skillet with the tomatoes. Add a splash of that reserved pasta water and toss vigorously to create a silky emulsified sauce.

Add the fresh basil:

Remove from heat and scatter the torn basil leaves over the pasta. Toss gently so the basil wilts slightly and releases its aroma.

The grand finale:

Transfer to plates or a platter and nestle the burrata balls on top. Use a knife or spoon to tear them open revealing that creamy center. Drizzle with olive oil and scatter extra basil on top. Serve immediately.

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This pasta has become my go to for comfort food that still feels elegant enough for company. There is something almost meditative about watching those cherry tomatoes burst and knowing that such a simple process will result in something so ridiculously satisfying.

Making It Your Own

While the classic version is pretty perfect I have found that adding a splash of balsamic glaze right at the end creates this incredible sweet and tangy contrast that cuts through the richness. Just a light drizzle does the trick. You can also experiment with different pasta shapes though I find long noodles really show off the sauce best.

The Burrata Factor

Not all burrata is created equal. I have bought countless brands and the difference between mediocre and magnificent is shocking. Look for burrata sold in liquid not just plastic wrap. The best ones usually come from Italy and have a use by date rather than a sell by date. When in doubt ask your cheesemonger what they recommend.

Serving Suggestions

This pasta wants to be the star of the show so keep sides simple. A crisp green salad with a lemon vinaigrette provides the perfect fresh contrast and some crusty bread is non negotiable for soaking up any remaining sauce. A light white wine like Pinot Grigio pairs beautifully without competing with the delicate flavors.

• Let everyone tear their own burrata at the table. It is interactive and the cheese pulls are part of the experience.
• Have extra olive oil on the table. The pasta absorbs it quickly and a fresh drizzle wakes everything back up.
• Eat this immediately. Unlike tomato sauce pasta that sits well this one needs to be enjoyed while that burrata is still warm and oozy.

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There is a reason this recipe lives in my regular rotation. It is simple enough for Tuesday dinner but impressive enough for date night and every single time it delivers that pure unadulterated comfort that only pasta and cheese can provide.

Recipe FAQs

→ Can I prepare this dish in advance?

The tomato sauce can be made a few hours ahead and refrigerated. However, cook the pasta fresh and add the burrata just before serving to enjoy the best texture and that signature melting effect.

→ What type of pasta works best?

Spaghetti and linguine are classic choices because they allow the sauce to coat evenly. Penne or rigatoni also work well if you prefer short pasta shapes that catch more of the tomato juices.

→ How do I select ripe cherry tomatoes?

Choose tomatoes that are deeply colored, fragrant, and yield slightly to gentle pressure. Overripe tomatoes will release more juice and develop richer flavor, which is perfect for this dish.

→ Should the burrata be cold or warm when served?

Room temperature or slightly warm burrata works best. If it's cold from the refrigerator, remove it 15 minutes before serving. The warmth of the pasta will slightly soften it, creating that perfect creamy pull.

→ What can I add for more protein?

Pan-seared shrimp, grilled chicken, or crispy pancetta are excellent additions. Add them to the skillet with the tomatoes or place on top of the finished dish for a heartier meal.

→ Can I make this vegan?

Yes, substitute the burrata with high-quality plant-based cheese alternatives. Look for brands that mimic the creamy, stretchy texture of traditional burrata for the best results.