Caprese Pasta with Burrata (Print Version)

Enjoy tender pasta tossed with cherry tomatoes, basil, and burrata, perfect for a quick Italian-inspired dinner.

# What You'll Need:

→ Pasta

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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/3 cup of the cooking water and drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss thoroughly, incorporating reserved pasta water as needed to create a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese if desired.
06 - Divide pasta among plates. Tear burrata balls and place on top of each serving. Finish with remaining basil leaves, a drizzle of olive oil, and sprinkle with flaky sea salt and black pepper.

# Additional Tips::

01 -
  • The burrata makes each forkful impossibly creamy, as if you're sneaking in a dessert mid-meal.
  • It's a quick recipe that secretly impresses anyone who drops by the dinner table.
02 -
  • Once, I forgot to reserve pasta water and ended up with a dry tangle; don't skip this step—it rescues every sauce.
  • Tearing burrata by hand rather than slicing helps it melt more naturally over the pasta.
03 -
  • Toast garlic gently—burnt garlic dulls the whole sauce.
  • Use the best olive oil you can afford; it transforms simple ingredients into something memorable.
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