Caprese Pasta Burrata Basil (Print Version)

Fresh basil, tomatoes, and creamy burrata make this pasta bright, rich, and perfect for an easy Italian summer meal.

# What You Need:

→ 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

# How To Make:

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 and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant.
03 - Add cherry tomatoes to the skillet and cook for 5 to 7 minutes until softened and bursting. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss well, adding reserved pasta water as needed to create a silky sauce.
05 - Remove from heat. Stir in half the basil and the Parmesan cheese, if using.
06 - Divide pasta among plates. Tear burrata balls and place on top of each portion.
07 - Garnish with remaining basil leaves, drizzle olive oil, and sprinkle flaky sea salt and black pepper.

# Expert Advice:

01 -
  • The creamy burrata melts into the pasta for an irresistible silky bite that always surprises guests.
  • The fresh basil and tomatoes deliver the kind of flavor that only summer days can offer.
02 -
  • If you rush tearing the burrata, it can get too messy and dilute the creamy effect—take it slow.
  • Saving pasta water is essential for making the sauce velvety instead of dry; I learned that after a few sticky batches.
03 -
  • Don’t let the garlic brown—a quick sauté preserves its sweetness and avoids bitterness.
  • A splash of pasta water while tossing turns the sauce from simple to restaurant-worthy.
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