Save to Pinterest Last summer, my neighbor brought over a basket of cherry tomatoes from her garden and insisted I take them home. I had planned a simple pasta dinner, but those jewel-like tomatoes changed everything. This burrata caprese pasta was born from that happy accident, and it is become the kind of meal I make when I want comfort without spending hours in the kitchen.
I served this at a small dinner party last fall, and my friend Sarah actually stopped talking mid-sentence when she tore into her first bite of burrata. The combination of hot pasta, sweet burst tomatoes, and that cool creamy center just works in a way that feels almost too good to be true for something this simple to make.
Ingredients
- 400 g (14 oz) spaghetti or linguine: Long strands catch the tomato juices and burrata cream beautifully, creating silky coated bites every time
- 400 g (14 oz) cherry tomatoes, halved: When they burst in the skillet, they release their natural sweetness to form the base of the sauce
- 2 cloves garlic, minced: Adds aromatic depth without overwhelming the delicate flavors of the tomatoes and cheese
- 1 small bunch fresh basil, torn: Tearing by hand releases more oils than chopping, giving you bigger bursts of fragrance
- 2 tbsp extra-virgin olive oil: The foundation that carries all the flavors together, so use one you really love
- 250 g (9 oz) burrata cheese: The star of the show, each ball should feel heavy and cold when you buy it for the freshest cream
- 1 tsp sea salt: Essential for bringing out the natural sweetness of the tomatoes
- 1/2 tsp freshly ground black pepper: Adds just enough warmth to balance the cool burrata
- Pinch of red pepper flakes: Optional but adds a subtle background heat that makes everything pop
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a boil and cook your pasta until al dente, saving that precious half cup of starchy water before draining
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat and sauté the garlic for just one minute until it becomes fragrant, watching carefully so it does not brown
- Transform the tomatoes:
- Add halved cherry tomatoes, salt, pepper, and red pepper flakes to the skillet and cook for 5 to 7 minutes until they soften and start releasing their juices
- Bring it all together:
- Toss the drained pasta with the tomatoes, adding splashes of that reserved pasta water until everything becomes glossy and coated
- Add the finishing touches:
- Remove from heat, gently fold in the torn basil, then arrange burrata on top before tearing it open to reveal the creamy centers
Save to Pinterest This recipe has become my go-to for those nights when friends drop by unexpectedly and I need something impressive but effortless. There is something magical about watching people tear into the burrata and seeing their eyes light up at that first creamy bite.
Making It Your Own
Sometimes I will add a splash of balsamic glaze right at the end for a sweet and tangy finish that cuts through the richness. The acidity brightens everything up and makes the tomato flavors really sing.
Pasta Permutations
While spaghetti and linguine are classic choices, I have also made this with penne or rigatoni when I wanted something more substantial. The short pasta catches the cherry tomato halves in their tubes, creating little bursts of flavor in every bite.
Perfect Pairings
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy burrata without overpowering the fresh tomatoes. Keep a crusty baguette nearby because you will want to soak up every last drop of that silky sauce.
- Let the pasta rest for a minute after tossing so the sauce thickens slightly
- Season generously at the end because burrata needs that salt to shine
- Serve it family style so everyone can tear into their own piece of burrata
Save to Pinterest Somehow this simple combination of ingredients creates something greater than the sum of its parts, turning an ordinary weeknight into something worth savoring.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti and linguine are traditional choices that allow the tomato sauce to coat beautifully. However, penne or rigatoni work equally well and offer more surface area to catch the sauce. Choose based on personal preference.
- → Can I prepare this dish in advance?
Prepare the tomato sauce up to 2 hours ahead and store it separately. Cook the pasta fresh just before serving, then combine with the sauce. Add the burrata immediately before serving for optimal melting and texture.
- → How do I select quality burrata cheese?
Look for burrata stored in whey or water, not plastic. It should feel soft but hold its shape. Purchase from specialty cheese shops or quality markets. Use within 1-2 days of purchase for the best creamy texture and flavor.
- → What can I use if I cannot find fresh burrata?
Fresh mozzarella balls (fior di latte) provide a similar texture and mild flavor, though less creamy. For vegan options, use plant-based cheese alternatives. Traditional ricotta dolloped on top offers a different but delicious variation.
- → Why is pasta water important in this preparation?
Starchy pasta water emulsifies with olive oil to create a silky, cohesive sauce that coats each strand. This technique is fundamental in Italian cooking, transforming simple ingredients into a luxurious dish.
- → Can I add protein to make this heartier?
Grilled chicken, pan-seared shrimp, or crispy pancetta complement this dish beautifully. Add protein during the final tossing stage to maintain the dish's delicate balance and fresh flavors.