Caprese Pasta with Burrata (Printable)

Fresh basil, tomatoes, silky burrata create a creamy Italian pasta for a vibrant, easy vegetarian meal.

# What You Need:

→ Pasta

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

→ Vegetables & Herbs

03 - 14 oz cherry tomatoes, halved
04 - 2 tbsp 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)

→ Seasoning

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/3 cup pasta water before draining.
02 - As pasta cooks, warm olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5–7 minutes until softened and beginning to burst. Season with salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss thoroughly, incorporating reserved pasta water as needed to achieve a smooth sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese, if desired.
06 - Divide pasta between plates. Tear burrata balls and arrange atop each portion.
07 - Finish with the remaining basil, a drizzle of olive oil, and a final sprinkle of flaky sea salt and black pepper.

# Expert Advice:

01 -
  • Each bite feels like sunshine—creamy burrata transforms even ordinary pasta into something special.
  • This is the dish I reach for when I want minimal effort but maximum flavor, perfect for easy lunches or late dinners.
02 -
  • Once, I tried this with underripe tomatoes and the sauce was flat; only the sweetest, ripest tomatoes create that burst of flavor.
  • Letting burrata sit out for 10 minutes before serving keeps it ultra-creamy—straight from the fridge it's too firm.
03 -
  • Always reserve pasta water; it’s the secret to creating a luscious, clingy sauce.
  • If your basil is wilting, dunk the leaves in cold water for five minutes—they’ll revive and stay bright on the plate.
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