Burrata Caprese Pasta (Printable)

Juicy cherry tomatoes, fresh basil, and warm, creamy burrata cheese create an irresistible Italian pasta dish.

# 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 - 0.5 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 0.5 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 cherry tomatoes, salt, pepper, and 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 reserved pasta water as needed to create a silky sauce.
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 extra basil leaves over the top. Serve immediately for optimal cheese pull effect.

# Expert Advice:

01 -
  • The warm burrata creates the most luxurious cheese pulls that make everyone at the table smile
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The juicy tomatoes release just enough liquid to coat every strand of pasta without needing heavy cream
02 -
  • Never skip reserving the pasta water because that starchy liquid is what turns tomato juices into a sauce that clings to every strand
  • Add the basil off the heat or it will turn brown and lose its fresh, peppery bite
  • The burrata goes on last because it should stay cool and creamy while the pasta stays hot for that perfect temperature contrast
03 -
  • Buy burrata the same day you plan to use it because it loses that incredible creamy texture quickly
  • If your cherry tomatoes are not very sweet, add a pinch of sugar while they cook
  • Room temperature pasta incorporates the sauce better than cold pasta straight from the fridge
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