Burrata Caprese Pasta

The first time I made this, I was trying to impress a new neighbor who had just moved in from Milan. She laughed when she saw me tearing into the burrata like an excited child, but then she did the exact same thing at her own serving. Something about that creamy center spilling over warm pasta makes everyone abandon all table manners within seconds.

Last summer, my youngest daughter declared this her birthday dinner request. We ate it on the back porch while fireflies started blinking in the yard. She even helped tear the basil leaves, which she carefully scattered over each bowl like confetti.

Ingredients

• 400 g spaghetti or linguine: Long strands catch the tomato juices and cream perfectly
• 400 g cherry tomatoes, halved: They burst in the pan creating their own sweet sauce
• 2 cloves garlic, minced: Cook it just until fragrant so it does not burn
• 1 bunch fresh basil: Tear the leaves by hand for a rustic feel
• 2 tbsp extra-virgin olive oil: The base for your simple sauce
• 250 g burrata cheese: Room temperature cheese melts better into the warm pasta
• 1 tsp sea salt: Plus extra for the pasta water
• 1/2 tsp black pepper: Freshly cracked adds the best aroma
• Pinch of red pepper flakes: Optional but adds lovely warmth

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Get your pasta water going:

Bring a large pot of salted water to boil and cook pasta until al dente, saving 1/2 cup of the cooking water before draining.

Start the tomato sauce:

Heat olive oil in a large skillet over medium heat, add garlic and sauté for 1 minute until fragrant.

Cook down the tomatoes:

Add cherry tomatoes with salt and pepper, cook 5 to 7 minutes until softened and releasing their juices.

Combine everything:

Toss the drained pasta into the skillet with tomatoes, adding pasta water as needed for a silky consistency.

Add the finishing touches:

Remove from heat, toss in torn basil, then plate and tear the burrata over the top.

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This pasta became our go-to comfort meal during rainy weekends. The house smells incredible while those tomatoes bubble away, and something about tearing that burrata at the table feels like a tiny celebration.

Making It Your Own

Sometimes I add a handful of arugula at the end for a peppery bite that cuts through the cream. A splash of balsamic glaze right before serving adds depth.

Pasta Shape Matters

While spaghetti is traditional, penne or rigatoni catch the creamy sauce in their tubes. My kids actually prefer the shorter shapes because they are easier to twirl.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the rich burrata beautifully. A simple green salad with lemon vinaigrette balances the meal.

• Crusty bread is essential for sopping up any remaining sauce
• Keep the burrata whole on the platter for dramatic presentation
• Serve immediately while the cheese is still melting

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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There is something deeply satisfying about tearing into that burrata at the table. Enjoy every creamy, tomatoey bite.

Common Questions

→ Can I make this dish ahead of time?

It's best enjoyed immediately while the burrata is warm and melty. You can prepare the tomato mixture and pasta ahead, but add the burrata fresh just before serving.

→ What pasta shape works best?

Spaghetti or linguine are traditional choices, but the tomato-burrata sauce also clings beautifully to penne, rigatoni, or fusilli for a different texture experience.

→ Is there a good substitute for burrata?

Fresh mozzarella can work, though it won't have the same creamy interior. For a similar indulgent texture, try stracciatella or small torn pieces of fresh mozzarella with a drizzle of cream.

→ How do I store leftovers?

Store pasta and tomato mixture separately in airtight containers for up to 2 days. Reheat gently and add fresh burrata when serving since reheated burrata loses its signature texture.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or pancetta make excellent additions. Sear your protein separately and toss it in with the pasta just before adding the burrata topping.

→ Why reserve pasta water?

The starchy pasta water emulsifies with olive oil and tomato juices to create a silky sauce that naturally clings to the noodles. This restaurant technique ensures every bite is coated.