Burrata Caprese Pasta (Printable)

A vibrant Italian pasta with cherry tomatoes, fresh basil, and melting burrata cheese. Simple, elegant, and ready in just 30 minutes.

# What Goes In:

→ 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

# How to Make It:

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, sea salt, and black pepper to the skillet, plus red pepper flakes if using. 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 and toss to combine. Add reserved pasta water gradually as needed to create a silky sauce.
05 - Remove from heat and add torn basil leaves. Toss gently to incorporate.
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 basil leaves over the top. Serve immediately for optimal cheese pull effect.

# Expert Advice:

01 -
  • The way warm burrata transforms into the most decadent sauce youve ever experienced
  • Its ready in 30 minutes but tastes like something from a restaurant with a three month waitlist
  • The cherry tomatoes create their own sweet juicy sauce that clings to every strand of pasta
02 -
  • The pasta water is not optional. Its the liquid gold that binds the tomato juices and olive oil into a cohesive sauce that actually coats the pasta.
  • Let the burrata come to room temperature for 20 minutes before serving. Cold cheese does not melt the same way and you will miss that magical creaminess.
  • Work quickly once you add the pasta to the tomatoes. The residual heat is what helps the sauce come together so do not walk away.
03 -
  • If your cherry tomatoes are not very sweet add a pinch of sugar when they hit the pan. It helps them caramelize and balances any acidity.
  • Save a few whole cherry tomatoes to scatter on top before serving. They look beautiful and provide little bursts of freshness.
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