Caprese Pasta with Burrata (Printer View)

Silky burrata tops al dente pasta with juicy tomatoes and fresh basil for a vibrant, vegetarian summer meal.

# Components:

→ Pasta

01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling pasta 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, about 3.5 oz each
08 - 2 oz grated Parmesan cheese (optional)

→ Seasoning

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

# Method:

01 - Bring a large pot of salted water to a rapid boil. Add short pasta and cook until al dente per package directions, stirring occasionally. Reserve 1/3 cup cooking water, then drain pasta.
02 - Heat extra-virgin 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 to 7 minutes, stirring, until tomatoes soften and begin to burst. Season generously with flaky sea salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss to coat, incorporating reserved pasta water gradually until the sauce is silky and clings to pasta.
05 - Remove skillet from heat. Stir in half the fresh basil leaves and grated Parmesan cheese, if using.
06 - Divide pasta between four plates. Tear burrata balls and place on top of each serving.
07 - Top with remaining basil leaves, a drizzle of olive oil, and extra flaky sea salt and black pepper. Serve immediately.

# Expert Advice:

01 -
  • No heavy sauces—just bright flavors, luxurious cheese, and herbs.
  • There's a satisfying crunch from sea salt and silky burrata that melts with the pasta.
02 -
  • If you overcook garlic, it turns bitter and ruins the sauce—hover over the skillet.
  • Reserving pasta water is a game changer; it transforms the sauce from watery to silky.
03 -
  • Never rush slicing garlic—it burns in seconds and alters the whole flavor.
  • A drizzle of top-notch olive oil at the end truly brings the pasta together.
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