Caprese Pasta With Burrata (Printable Version)

Silky pasta blended with juicy tomatoes, basil, and creamy burrata delivers a refreshing Italian meal.

# Ingredient List:

→ 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 balls burrata cheese, approximately 3.5 oz each
08 - 2 oz grated Parmesan cheese, optional

→ Seasoning

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

# Steps:

01 - Bring a large pot of salted water to a boil. Prepare pasta according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant.
03 - Add halved cherry tomatoes to the skillet. Sauté 5–7 minutes until tomatoes soften and begin to burst. Season with salt and pepper.
04 - Add drained pasta to the tomato mixture in the skillet. Toss to integrate, incorporating reserved pasta water as needed until the sauce becomes silky.
05 - Remove skillet from heat. Mix in half the basil leaves and Parmesan cheese if desired.
06 - Divide pasta among serving plates. Tear burrata balls and place atop each portion.
07 - Top with remaining basil, drizzle additional olive oil, and season with flaky sea salt and freshly ground black pepper.

# Expert Advice:

01 -
  • It's the kind of recipe that feels gourmet but takes less than half an hour to pull off.
  • I swear the burrata turns an ordinary pasta night into a mini feast—everyone wants seconds.
02 -
  • If you forget to reserve the pasta water, the sauce won’t cling as deliciously—it’s a trick I learned after a few dry pasta disasters.
  • Letting the burrata sit at room temperature for 10 minutes yields an extra-silky melt, so pull it out while cooking.
03 -
  • Use a wooden spoon to scoop the tomatoes gently so they don’t burst before the pasta joins—letting them burst in the pan is best.
  • If you forget to pull the basil from its stems ahead of time, just snip them right over the pan for easy cleanup.
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