Caprese Pasta with Burrata (Printable)

Tomatoes, basil, and burrata create a vibrant, creamy pasta. Perfect for easy vegetarian summer dining.

# What You'll Need:

→ Pasta

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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. 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 cook for one minute until fragrant.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss to combine and incorporate reserved pasta water as needed for a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and grated Parmesan cheese, if using.
06 - Divide pasta among serving plates. Tear the burrata balls and arrange on top of each portion.
07 - Garnish with remaining basil leaves, drizzle of olive oil, and a sprinkle of flaky sea salt and freshly ground black pepper.

# Expert Suggestions:

01 -
  • The creamy burrata melts into the pasta just enough to feel indulgent but still fresh, like a secret treat on a weeknight.
  • You only need a handful of ingredients, yet everyone thinks you spent ages prepping—it’s the best kind of kitchen magic.
02 -
  • If you try to mix the burrata in while the skillet is still hot, it will melt too quickly and lose that luscious texture.
  • Slicing garlic thin instead of mincing keeps the flavor gentle rather than overpowering—my early experiments taught me patience here.
03 -
  • Never rush the tomatoes—let them burst naturally for that sweet jammy flavor.
  • Add Parmesan while the pasta’s still steaming for a savory touch that melds perfectly.
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