Caprese Pasta Burrata Basil Tomato (Print)

Summer pasta with cherry tomatoes, burrata, fresh basil, and olive oil. Creamy, colorful, and ready in just 30 minutes.

# Components:

→ Pasta

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/3 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes to the skillet and sauté for 5 to 7 minutes until softened and bursting. Season with salt and black pepper.
04 - Add drained pasta to skillet with tomatoes. Toss to combine, adding reserved pasta water as needed for a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese if using.
06 - Divide pasta among plates. Tear burrata and arrange atop each serving.
07 - Top with remaining basil, drizzle with olive oil, and sprinkle with flaky sea salt and black pepper.

# Expert Advice:

01 -
  • The creamy burrata on warm pasta is so decadent you'll wonder why you ever settled for mozzarella.
  • It comes together quickly and creates a restaurant-worthy meal even when you're pressed for time.
02 -
  • If you overcook garlic, it turns bitter—trust me, I've done it too many times to count.
  • Reserving pasta water makes the sauce cling in a way plain water never can; don't skip this step.
03 -
  • Let the burrata warm to room temperature for even silkier melting over hot pasta.
  • Adding pasta water bit by bit makes it easier to control the sauce—don't dump it all at once.
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