Burrata Caprese Pasta

The first time I made this, I was rushing to feed friends who showed up unexpectedly with hungry eyes and empty stomachs. I had cherry tomatoes on the counter and burrata in the fridge, nowhere near enough for a proper meal, until I spotted half a box of spaghetti. That impromptu dinner became one of those nights where nobody talks much because they are too busy eating.

My sister-in-law still talks about the evening I served this on my back patio, late summer humidity hanging in the air, wine glasses sweating on the table. She watched me tear open the burrata and actually gasped when the cream spilled into the pasta. Sometimes the simplest meals create the strongest memories.

Ingredients

• 400 g spaghetti or linguine: Long noodles catch those cherry tomato halves and creamy bits best
• 400 g cherry tomatoes, halved: They release sweet juices that become the base of your sauce
• 2 cloves garlic, minced: Mince it fine so it melts into the olive oil without burning
• 1 bunch fresh basil, torn: Tear the leaves by hand instead of cutting for more rustic texture
• 2 tbsp extra-virgin olive oil: Use the good stuff here since it carries so much flavor
• 250 g burrata cheese: Let it come to room temperature while you cook for maximum creaminess
• 1 tsp sea salt: Plus a generous handful for the pasta water itself
• 1/2 tsp black pepper: Freshly cracked makes all the difference
• Pinch of red pepper flakes: Optional but adds a gentle warmth that balances the cream

Instructions

Get your water going first:

Bring a large pot of salted water to boil and cook pasta until al dente, saving that starchy cooking water before draining

Build the tomato base:

Heat olive oil in a large skillet, sauté garlic for just one minute, then add tomatoes with salt and pepper

Let tomatoes break down:

Cook them for 5 to 7 minutes until they soften and release their juices into a light sauce

Bring it all together:

Toss the drained pasta into the skillet, using splashes of that reserved pasta water to create silkiness

Add the fresh elements:

Remove from heat, scatter torn basil leaves, and give everything a gentle toss

The grand finale:

Transfer to plates or a platter, nestle the burrata on top, and tear it open so the cream spills over

Finish with flair:

Drizzle with your best olive oil and extra basil, then serve immediately while the cheese pulls are spectacular

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This recipe transformed my dinner party game because people assume you put in way more effort than you actually did. That moment when someone breaks through the burrata with their fork and cream floods across their plate, pure magic.

Perfecting the Tomato Base

I have learned that crowding the pan is actually good here, those tomatoes need to touch and soften together. Stir them occasionally but let them cook long enough to start collapsing into each other.

Choosing Your Pasta Shape

Long noodles are traditional but sometimes I use rigatoni when I want something easier to twirl. The tubes catch bits of tomato and cream in a completely different but equally delicious way.

Serving Suggestions

A crisp white wine cuts through the richness perfectly. Keep sides simple, maybe just some crusty bread to mop up the extra sauce.

• Let guests tear their own burrata for the full experience
• Have extra basil ready for anyone who loves fresh herbs
• Serve immediately while the pasta is still hot enough to melt the cheese

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Sometimes the most beautiful meals are the ones you throw together without a plan. This pasta reminds me that great food does not need complicated techniques, just good ingredients and the willingness to let them shine.

Recipe FAQs

→ What type of pasta works best?

Spaghetti or linguine works beautifully, but penne and rigatoni are excellent alternatives that capture the silky sauce in their tubes.

→ Can I make this ahead?

Cook the tomato mixture and pasta in advance, but add the burrata fresh just before serving for optimal melting and creaminess.

→ How do I store leftovers?

Store pasta and sauce separately in airtight containers for up to 2 days. Reheat gently and add fresh burrata before serving.

→ What can I substitute for burrata?

Fresh mozzarella works well, though it won't provide the same creamy interior. For a vegan option, try plant-based cheese alternatives.

→ How can I add more flavor?

Drizzle with balsamic glaze before serving, add extra red pepper flakes for heat, or top with freshly grated Parmesan.