Burrata Caprese Pasta

There's this moment when burrata hits hot pasta and you watch it collapse into itself like a creamy dream—that's when I knew this dish had to become a regular in my kitchen. My neighbor brought a ball of burrata to a dinner I was hosting, and instead of saving it for a salad, I tossed it into a warm pasta with cherry tomatoes still releasing their juice. The whole table went quiet for a second, then someone asked for seconds before finishing their first bite. That's the magic of this one: it's simple enough to make on a Tuesday, but it tastes like you've been planning something special.

I made this for my brother on a Thursday evening when he was going through a rough patch, and he showed up stressed about work. Halfway through twirling pasta onto his fork, he paused and asked me why I never opened a restaurant. I told him it was because the best meals happen at someone's kitchen table, not behind a counter. He smiled properly for the first time that week, and honestly, that burrata did more talking than I ever could.

Ingredients

• Spaghetti or linguine: 400 g (14 oz)—long pasta catches the tomato sauce better and gives you those satisfying twirls, though you can use whatever shape speaks to you.
• Cherry tomatoes: 400 g (14 oz), halved—look for ones that smell sweet when you squeeze them gently, because that's where the flavor lives.
• Garlic: 2 cloves, minced—fresh is non-negotiable here; it's your flavor foundation.
• Fresh basil: 1 small bunch, leaves torn—tear it by hand right before using so it doesn't bruise and turn black.
• Extra-virgin olive oil: 2 tbsp for cooking, plus more for finishing—this is where quality matters because you taste it directly.
• Burrata cheese: 250 g (9 oz), about 2 medium balls—buy it as close to serving time as possible; it's at its creamy best when it's been in your fridge less than a day.
• Sea salt: 1 tsp plus extra for pasta water—don't skip salting the pasta water generously; it's your only chance to season the pasta itself.
• Freshly ground black pepper: 1/2 tsp—grind it fresh if you can, it makes a difference.
• Red pepper flakes: A pinch (optional)—add this if you want a whisper of heat that balances the richness.

Instructions

Get your water ready:

Fill a large pot with water and salt it generously—it should taste like the sea. Bring it to a rolling boil before you add the pasta, so every strand cooks evenly.

Cook the pasta:

Add pasta and stir immediately to prevent sticking, then follow the package time but check it a minute early. You want it tender but still with a slight resistance when you bite it, and remember to reserve half a cup of that starchy water before draining.

Warm up your aromatics:

While the pasta cooks, pour olive oil into a large skillet over medium heat and let it warm through. Add minced garlic and listen for that gentle sizzle—once it smells incredible and just begins to turn golden, you're there.

Coax the tomatoes into sauce:

Tip in your halved cherry tomatoes along with salt and pepper, and let them hang out for 5 to 7 minutes, stirring now and then. You'll watch them soften and start releasing their juice, creating a light sauce that's almost ready to embrace your pasta.

Bring it together:

Add your drained pasta to the skillet and toss gently, adding splashes of that reserved pasta water until the whole thing looks silky and clings to every strand. The pasta water is liquid gold here—it has starch that helps bind everything.

Finish with basil:

Take the skillet off the heat and scatter torn basil over the top, then toss one more time with a light hand so the leaves don't bruise. This step keeps the basil's bright flavor alive.

The burrata moment:

Divide the warm pasta onto plates or pour it onto a platter, then gently place burrata balls on top and tear them open with your fingers right there so the creamy center spills over everything. Serve immediately while the pasta is still warm enough to slightly soften the cheese.

Final touches:

Drizzle with a little more olive oil, scatter extra basil leaves around, and maybe add a pinch of black pepper for contrast. This is the moment people lean in and take their first bite.

Save

I once made this for a date who turned out to be lactose intolerant and didn't tell me until we were already eating. Instead of being embarrassed, they said the dish was worth the stomach ache, which is either the sweetest or most questionable compliment I've ever received. Either way, I've learned to always ask about dietary needs now, and I've also learned that good food creates permission to be honest about what we need.

Timing This Right

The window where everything is at its best is surprisingly short—maybe 2 or 3 minutes after you plate it. The pasta is still warm enough to soften the burrata without making it weep everywhere, the basil hasn't started to darken, and the tomatoes are still releasing their juice at peak intensity. It's worth having your plates ready and your guests sitting down before you finish the last steps, because this is one of those dishes that won't wait patiently for you.

Shopping for Burrata Like You Mean It

Burrata is delicate and short-lived, so treat it like a guest arriving tomorrow rather than something you can keep around. Buy it the morning you're going to cook, or the day before at the absolute latest. Look for creamy white color without browning, and it should feel like a water balloon—firm on the outside but with obvious softness inside. If it's been sitting around for days, the cream inside separates and gets watery, and nothing you do to the pasta will fix that disappointment.

Adjusting For What You Have

This recipe is forgiving in the best ways. Can't find cherry tomatoes? Use regular tomatoes cut into chunks—they'll take longer to break down but the flavor is often deeper. Don't have fresh basil? Dried basil is a completely different herb that won't deliver the same brightness, but torn parsley or a handful of arugula added at the end creates a different but equally valid dish. Even the pasta shape matters less than you think; penne or rigatoni will catch the sauce differently than long pasta, but they'll still be delicious.

• A splash of balsamic glaze at the end adds complexity if your tomatoes are lacking flavor.
• If you can't find burrata, fresh mozzarella will work in a pinch, though it won't have the same creamy center magic.
• Red pepper flakes are optional but worth the addition if you like heat balancing richness.

Save

Some dishes are recipes and some are moods, and this one became a mood the moment I stopped treating it like something to follow and started treating it like something to feel. Make it with good ingredients, take your time with the small steps, and remember that the best part isn't the burrata or the tomatoes or even the pasta—it's the quiet moment when someone takes their first bite and understands why you made it.

Recipe FAQs

→ What type of pasta works best?

Spaghetti or linguine are ideal for catching the creamy sauce, but penne, rigatoni, or fusilli also work wonderfully for holding the melted burrata and tomato juices.

→ Can I prepare this dish ahead?

For best results, serve immediately while the burrata is warm and melty. You can prep the tomato sauce ahead and reheat gently, but add the burrata fresh just before serving.

→ What can I substitute for burrata?

Fresh mozzarella works as a substitute, though it won't have the same creamy interior. For vegan options, try plant-based cheese alternatives that melt well.

→ How do I get the perfect cheese pull?

Remove the skillet from heat before adding the burrata. Place the whole cheese ball on top and tear it open while still warm to reveal the creamy center as it melts into the pasta.

→ What additions enhance the flavor?

A drizzle of balsamic glaze adds sweetness and acidity. Fresh oregano, shaved Parmesan, or pine nuts also complement the flavors beautifully.

→ Is this suitable for meal prep?

The pasta can be stored refrigerated for up to 3 days, though the burrata texture changes. Reheat gently with a splash of water and add fresh basil before serving.