Caprese Pasta with Burrata (Print Version)

Tender pasta, vibrant tomatoes, burrata, and basil combine for a creamy Italian main with summer flavors.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for pasta water

→ Vegetables & Herbs

03 - 14 oz cherry tomatoes, halved
04 - 2 tablespoons extra-virgin olive oil
05 - 2 cloves garlic, thinly sliced
06 - 1 small bunch fresh basil, leaves picked

→ Dairy

07 - 2 large burrata cheese balls (about 3.5 oz each)
08 - 2 oz grated Parmesan cheese (optional)

→ Seasoning

09 - Freshly ground black pepper
10 - Flaky sea salt, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/3 cup of pasta water and drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Add halved cherry tomatoes and sauté for 5–7 minutes until softened and bursting. Season with salt and black pepper.
03 - Add drained pasta to the skillet with tomatoes. Toss to coat, adding reserved pasta water as needed to create a silky sauce.
04 - Remove skillet from heat. Stir in half of the basil leaves and Parmesan cheese if using.
05 - Divide the pasta among plates. Tear the burrata balls and place portions on top of each serving. Garnish with remaining basil, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper.

# Expert Tips:

01 -
  • The silky burrata melts beautifully on warm pasta, giving every bite a luxuriously creamy finish.
  • It's a meal that’s quick enough for weeknights but impressive enough to make you feel like a chef.
02 -
  • Leaving the burrata in the fridge until the last minute keeps its center creamy—room temperature burrata melts too quickly, losing its star power.
  • Reserving pasta water is the secret—without it, the sauce can end up dry instead of silky.
03 -
  • Always cook garlic just until fragrant—bitter garlic haunts a dish.
  • A drizzle of high-quality olive oil at the end is my secret for richness.
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