Burrata Caprese Pasta (Print Version)

Comforting pasta with cherry tomatoes, fresh basil, and melted burrata creating creamy, cheesy goodness.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Vegetables & Herbs

02 - 14 oz 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 oz 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 - Fresh basil leaves
11 - Extra-virgin olive oil for drizzling

# Directions:

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 in a colander.
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, salt, and pepper to the skillet, along with red pepper flakes if using. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their natural juices.
04 - Add the drained pasta to the skillet with the tomatoes. Toss gently 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 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 fresh basil leaves over the top. Serve immediately for optimal cheese pull effect.

# Expert Suggestions:

01 -
  • The burrata melts into warm strands of pasta, creating those irresistible cheese pulls that make eating feel like an event.
  • Cherry tomatoes burst with their own sauce, meaning you're not fighting to keep this dish interesting—the ingredients do it for you.
  • It comes together in less than 30 minutes, which means you can feed people something that tastes like you spent hours in the kitchen.
02 -
  • Don't cook the burrata—it will seize up and become grainy and disappointing; the warm pasta should soften it gently, not melt it into oblivion.
  • Save that pasta water before draining; it's the secret ingredient that turns a collection of components into something that tastes like one cohesive dish.
  • Cherry tomatoes vary wildly in flavor depending on the season—in winter, they can be watery and dull, so taste one raw first and adjust your expectations.
03 -
  • Cook your pasta 1 minute under the package time, because it finishes cooking in the warm skillet with the tomatoes and releases more starch into your sauce.
  • Room-temperature burrata is a crime—take it out of the fridge 5 minutes before serving so it's soft and pliable, not firm and stubborn.
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