Caprese Pasta with Burrata (Printable)

Summery pasta with tomatoes, basil, and burrata offers refreshing flavors. Ready quickly and vegetarian-friendly.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup cooking water, then drain pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 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 well, adding reserved pasta water as needed to create a silky sauce.
05 - Remove from heat. Stir in half of the basil leaves and Parmesan cheese if using.
06 - Divide pasta among plates. Tear burrata balls and place on top of each serving.
07 - Garnish plates with remaining basil leaves, drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper. Serve immediately.

# Expert Advice:

01 -
  • The tomatoes and burrata create a sauce so rich and silky, you may want to eat straight from the pan.
  • Even picky eaters have begged me for seconds after tasting this combination.
02 -
  • If you rush the tomatoes, the sauce won’t have the luscious mouthfeel—let them soften and burst patiently.
  • Saving the pasta water was a game changer—it magically binds everything together and keeps the sauce silky.
03 -
  • A wooden spoon is gentler than metal when tossing pasta with cheese—prevents tearing too much burrata.
  • Tearing basil with your hands makes the oils release, giving more aroma than chopping.
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