Burrata Caprese Pasta

The first time I made this, my kitchen smelled like an Italian bistro in late summer when cherry tomatoes hit that hot olive oil. I was trying to recreate something I'd eaten at a tiny restaurant in Rome, and honestly, I was skeptical about whether burrata would actually work with pasta. But watching that creamy center melt into the tomato juices and coat every strand of spaghetti converted me instantly.

I made this for my sister last summer when she was going through a rough patch, and we ended up eating it straight from the platter standing in my kitchen because neither of us wanted to bother with proper plates. Something about the warm tomatoes and that creamy cheese just made everything feel better.

Ingredients

• 400 g (14 oz) spaghetti or linguine: I prefer spaghetti because the strands catch the sauce beautifully, but linguine works too
• 400 g (14 oz) cherry tomatoes, halved: Cherry tomatoes are sweeter and more burst in your mouth juicy than regular ones
• 2 cloves garlic, minced: Fresh garlic is non negotiable here, it creates that aromatic base
• 1 small bunch fresh basil, leaves torn: Tear the leaves by hand rather than cutting them to release more oils
• 2 tbsp extra-virgin olive oil: Use the good stuff since the flavor really shines through
• 250 g (9 oz) burrata cheese: Room temperature burrata melts better into the pasta
• 1 tsp sea salt, plus extra for pasta water: Salt your pasta water like the sea
• 1/2 tsp freshly ground black pepper: Fresh cracked pepper makes a huge difference
• Pinch of red pepper flakes (optional): Just a tiny kick if you like some heat

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious 1/2 cup of pasta water before draining

Start the tomato base:

Heat olive oil in a large skillet over medium heat, add garlic and sauté just until fragrant, about 1 minute

Let tomatoes break down:

Add halved cherry tomatoes with salt and pepper, cook for 5 to 7 minutes until theyre soft and releasing all those juices

Bring it all together:

Toss the drained pasta into the skillet with tomatoes, adding splashes of that reserved pasta water until you get a silky sauce coating each strand

Add the fresh elements:

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

The grand finale:

Plate your pasta and place the burrata on top, tearing it open to let that creamy center spill over everything

Finish with love:

Drizzle with olive oil and scatter extra basil leaves, serve immediately while that cheese is still melty

Save

This became my go to comfort food during a particularly stressful deadline month at work. Something about the combination of warm carbs and that creamy burrata just resets everything.

Making It Your Own

Ive found that adding a splash of balsamic glaze right before serving creates this incredible sweet and tangy note that cuts through the richness of the cheese.

Perfect Pasta Every Time

The biggest mistake people make is not salting their pasta water enough. Your water should taste like the ocean, and always reserve that cup of starchy cooking water before draining.

Serving Suggestions

This pasta wants to be the star of the show, but a simple green salad with lemon vinaigrette and some crusty bread to soak up those tomato juices rounds everything out perfectly.

• A light white wine like Pinot Grigio pairs beautifully
• Keep extra basil handy for garnish
• Have plenty of napkins ready because this gets wonderfully messy

Save

Theres something so satisfying about tearing into that burrata and watching it cascade over the pasta like a cheesy waterfall. Pure comfort on a plate.

Recipe FAQ

→ Can I make this ahead of time?

Best served immediately while the burrata is warm and melty. You can prepare the tomato sauce and pasta ahead, but add the burrata fresh just before serving for optimal texture and cheese pull.

→ What other pasta shapes work well?

Penne, rigatoni, or fusilli capture the tomato sauce beautifully in their ridges. Short pasta shapes also make serving easier, though traditional spaghetti offers the most authentic presentation.

→ Is there a substitute for burrata?

Fresh mozzarella torn into pieces works, though it won't create the same creamy lusciousness. Stracciatella cheese inside burrata shells provides a similar texture, or try mascarpone for extra richness.

→ How do I store leftovers?

Store pasta and sauce separately in the refrigerator for up to 2 days. The burrata doesn't reheat well—enjoy leftovers without cheese or add fresh mozzarella when reheating.

→ Can I add protein to this dish?

Grilled chicken or shrimp pair beautifully with these flavors. Add protein during the final toss with tomatoes, or serve sliced on top for a more substantial meal.

→ What can I use instead of cherry tomatoes?

Grape tomatoes work equally well. In summer, use ripe regular tomatoes diced into chunks. Canned whole plum tomatoes drained well can substitute when fresh aren't available.