Pin It The first time I made this burrata caprese pasta, my kitchen smelled like an Italian grandmother had taken over. Cherry tomatoes were blistering in the pan, their juices mingling with garlic and olive oil, and I kept sneaking tastes while the spaghetti boiled. That moment when the burrata tears open and cream cascades down the pasta still feels like pure magic. My roommate walked in mid stir and practically demanded a bowl immediately.
Last summer I served this at a dinner party and watched grown adults get quiet around the table. That first bite of pasta coated in burrata cream with sweet burst tomatoes makes people genuinely happy. My friend Sarah asked three times if there was a secret ingredient and could not believe it was just good ingredients treated simply. Now whenever anyone comes over for dinner, this is the dish they request most.
Ingredients
- 400 g spaghetti or linguine: Long noodles catch every bit of that creamy burrata sauce and tomato juice
- 400 g cherry tomatoes, halved: Cherry tomatoes get sweeter and more concentrated when cooked down compared to larger varieties
- 2 cloves garlic, minced: Fresh garlic builds the aromatic foundation that ties everything together
- 1 small bunch fresh basil, torn: Tearing rather than cutting releases more oils and prevents bruising
- 2 tbsp extra-virgin olive oil: Quality olive oil makes a difference since it carries so many flavors in this simple dish
- 250 g burrata cheese: Bring to room temperature while cooking for maximum creaminess
- 1 tsp sea salt, plus extra for pasta water: Generously salt your pasta water until it tastes like the ocean
- 1/2 tsp freshly ground black pepper: Adds a subtle warmth that balances the sweet tomatoes
- Pinch of red pepper flakes: Optional but adds lovely depth if you enjoy a little heat
Instructions
- Get your pasta water going first:
- Bring a large pot of generously salted water to a rolling boil before anything else
- Cook your spaghetti:
- Cook the pasta until al dente, then reserve 1/2 cup of that starchy cooking water before draining
- Start your tomato base:
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant
- Cook down those tomatoes:
- Add halved cherry tomatoes with salt, pepper, and red pepper flakes if using, cooking 5 to 7 minutes until softened and juicy
- Combine pasta and sauce:
- Toss the drained pasta into the skillet, adding reserved pasta water as needed to create a silky coating
- Add fresh basil:
- Remove from heat, scatter torn basil leaves over the pasta, and toss gently
- The burrata moment:
- Transfer to plates or a platter, place whole burrata balls on top, and tear them open right before serving
- Final touches:
- Drizzle with good olive oil and add extra basil leaves for the prettiest presentation
Pin It This pasta has become my go to for celebrating small victories. Finished a big project at work? Burrata pasta. Need cheering up after a hard day? Burrata pasta. Something about tearing open that cheese and watching it blanket the noodles feels like giving yourself a hug.
Making It Your Own
Sometimes I add arugula for peppery bite or sprinkle pine nuts for crunch. The beauty of this recipe is how it welcomes improvisation while remaining stunningly simple. Once I tossed in some sun dried tomatoes and created an entirely new family favorite.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the cream beautifully. If you want to make it a full Italian inspired meal, start with a simple green salad dressed in lemon vinaigrette and end with affogato for dessert.
Leftover Love
Truthfully, there are rarely leftovers in my house. But when there are, the pasta actually develops even more flavor overnight. The burrata gets absorbed into the noodles, creating an incredibly rich dish that just needs a quick splash of water and gentle reheating.
- Store leftovers in an airtight container for up to 2 days
- Revive with a splash of pasta water rather than more oil
- Add fresh basil before serving again to brighten flavors
Pin It This pasta proves that the simplest ingredients treated with respect create the most memorable meals. Buon appetito.
Questions & Answers
- → Can I make this ahead of time?
This dish is best served immediately after assembly to enjoy the warm burrata at its creamiest. However, you can prepare the tomato sauce and cook the pasta ahead, then combine and top with burrata just before serving.
- → What's the best way to cook burrata?
Burrata should never be cooked. Simply place the whole cheese ball on top of the warm pasta off heat, allowing residual warmth to soften it slightly. The creamy center will naturally flow into the pasta as you tear it open.
- → Can I substitute the pasta shape?
Absolutely. Penne, rigatoni, or fusilli work beautifully. Avoid thin pasta shapes like angel hair, as they may not hold the sauce as effectively as heartier cuts.
- → How do I prevent burrata from becoming oily?
Use high-quality, fresh burrata and handle it gently. Avoid excessive pasta water in your sauce, as too much liquid combined with warm pasta can cause the cheese to separate. A light drizzle of olive oil at the end is ideal.
- → What if my cherry tomatoes are bland?
Choose ripe, in-season tomatoes whenever possible. Roasting them for 3-4 minutes in the pan before adding sauce ingredients intensifies their natural sweetness. A pinch of sugar can also balance acidity if needed.
- → Is this suitable for vegetarians?
Yes, this dish is entirely vegetarian-friendly. Simply verify that your burrata and pasta are made without animal rennet if you follow a strict vegetarian diet.