Caprese Pasta with Burrata Basil (Printable)

Silky burrata meets ripe tomatoes, fresh basil, and pasta for a vibrant Italian meal in just 30 minutes.

# What You Need:

→ Pasta

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

→ Vegetables and 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 (about 3.5 oz each)
08 - 2 oz grated Parmesan cheese (optional)

→ Seasonings

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

# How To Make It:

01 - Fill a large pot with water and add salt. Bring to a rolling boil, then add pasta. Cook until al dente according to package directions. Reserve 1/3 cup pasta water and drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until aromatic.
03 - Add the halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until tomatoes soften and begin to burst. Season with sea salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss thoroughly, incorporating reserved pasta water for a smooth sauce as needed.
05 - Remove skillet from heat. Stir in half of the basil leaves and Parmesan cheese if desired.
06 - Divide pasta among serving plates. Tear burrata cheese and place on top of each portion.
07 - Garnish with remaining basil leaves, drizzle with olive oil, and finish with flaky sea salt and additional black pepper.

# Expert Suggestions:

01 -
  • The way burrata melts into the pasta is pure magic, like a hidden treat beneath a fragrant basil canopy.
  • It's quick to make, fresh, and tastes like a sun-drenched Italian holiday at your kitchen table.
02 -
  • Never drain all the pasta water—it’s the secret to a sauce that clings and glistens.
  • If you rush the tomato step, you’ll miss that sweet burst and saucy texture—patience is key.
03 -
  • Let the tomatoes cook low and slow, so their juices fully concentrate and form a glossy sauce.
  • A drizzle of your best olive oil as a finishing touch heightens the freshness instantly.
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