Caprese Pasta with Burrata (Print Version)

Silky pasta meets bright tomatoes, basil, and creamy burrata for a fresh, summery Italian main.

# What You'll Need:

→ Pasta

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

→ Vegetables & Herbs

03 - 14 ounces 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 ounces each
08 - 2 ounces grated Parmesan cheese, optional

→ Seasoning

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

# How to Make:

01 - Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and cook for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until softened and bursting. Season with salt and black pepper.
04 - Transfer drained pasta to the skillet with tomatoes. Toss together, gradually adding reserved pasta water to create a silky sauce.
05 - Remove skillet from heat. Stir in half of the basil leaves and grated Parmesan cheese, if desired.
06 - Divide pasta among serving plates. Tear the burrata and place on top of each portion.
07 - Finish with the remaining basil, an extra drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper.

# Expert Advice:

01 -
  • This dish comes together in under 30 minutes but tastes like you spent all afternoon crafting it.
  • The mix of juicy tomatoes, fragrant basil, and rich burrata makes every bite feel like an Italian vacation.
02 -
  • Once, I made the mistake of overcooking the garlic and the bitter edge overshadowed the rest—keep that heat gentle.
  • Saving some pasta water is a small step that makes the sauce clings silkily to every piece—don’t skip it.
03 -
  • Don’t shy away from using plenty of fresh basil at the end—the aroma is transformative.
  • A drizzle of your best extra-virgin olive oil before serving adds sophistication that everyone notices but can’t quite pinpoint.
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