Burrata Caprese Pasta

My friend Anna returned from a summer in Puglia and would not stop texting me about burrata pasta at midnight. She insisted I was missing out on a life changing experience. I finally threw this together on a Tuesday after work and understood immediately why she would not let it go.

Last summer I made this for my sister who claims to dislike pasta salads. She watched me tear open the burrata and went silent for a full minute. Now she texts me every week asking when I will make it again.

Ingredients

• Spaghetti or linguine: Long noodles catch every bit of that creamy sauce and feel special
• Cherry tomatoes: They burst in the pan creating natural sweetness that balances the rich cheese
• Garlic: Mince it finely so it infuses the oil without burning
• Fresh basil: Tear the leaves by hand for better flavor distribution
• Extra virgin olive oil: This carries all the flavors together so use the good stuff
• Burrata: Bring it to room temperature while pasta cooks for maximum melt
• Sea salt: Pasta water should taste like the ocean for properly seasoned noodles
• Black pepper: Freshly cracked makes a huge difference here
• Red pepper flakes: Optional but adds a lovely warmth

Instructions

Get your water going:

Bring a large pot of salted water to boil and cook pasta until al dente then save that pasta water before draining

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and add garlic for just one minute until fragrant

Cook the tomatoes:

Add cherry tomatoes with salt and pepper and cook for 5 to 7 minutes until they soften and release their juices

Combine everything:

Toss the drained pasta into the skillet with tomatoes adding pasta water as needed for a silky sauce

Add fresh basil:

Remove from heat and gently toss in torn basil leaves

The grand finale:

Plate the pasta and nestle burrata on top then tear it open to let that creamy center spill out

Finish beautifully:

Drizzle with your best olive oil and scatter fresh basil everywhere then serve immediately

Save

This dish became my go to for hosting because people literally gasp when I break open the burrata at the table. Something about that creamy center spilling out makes everyone feel taken care of.

Making It Your Own

Swap in penne or rigatoni if you prefer shapes that catch sauce differently. Sometimes I add handfuls of fresh spinach to wilt in the tomato sauce for extra color and nutrition.

Perfect Pairings

A crisp white wine cuts through the richness beautifully. I also love serving this with a simple green salad dressed with lemon vinaigrette to balance the creamy pasta.

Timing Tips

Everything moves fast once the pasta hits the water so have all ingredients prepped and your burrata sitting out. Prep your basil and measure your seasonings before you turn on the stove.

• Set the table before you start cooking since this needs to be served immediately
• Warm your serving plates in the oven for five minutes
• Have your olive oil within reach for that final drizzle

Save

There is something magical about a recipe that feels fancy but comes together on a random Tuesday night. This is the kind of meal that turns ordinary evenings into memories.

Recipe FAQs

→ What makes this pasta special?

The combination of sweet blistered cherry tomatoes with fresh basil creates a classic Caprese flavor profile, while the warm burrata adds luxurious creaminess that transforms into gorgeous cheese pulls when torn over hot pasta.

→ Can I prepare this ahead of time?

The tomato and garlic base can be cooked ahead and refrigerated. Reheat gently while cooking fresh pasta, then add the burrata just before serving for the best melting effect and texture.

→ What pasta shapes work best?

Spaghetti or linguine are ideal for capturing the silky tomato sauce and creamy burrata. Short pasta like penne or rigatoni also works well if you prefer something more substantial and easy to twirl.

→ Is there a good substitute for burrata?

Fresh mozzarella cut into cubes works, though you'll miss the creamy center. For a dairy-free version, try vegan mozzarella shreds or marinated tofu cubes added at the end.

→ How do I get the best cheese pull effect?

Serve immediately after tearing the burrata over hot pasta—the residual heat gently melts the creamy center while maintaining those signature cheese pulls. Don't let it sit too long before serving.

→ Can I add other vegetables?

Spinach, arugula, or roasted bell peppers complement the flavors beautifully. Add leafy greens in the last minute of cooking so they wilt perfectly without becoming mushy.