Burrata Caprese Pasta

I first made this on a Tuesday evening when I had nothing but cherry tomatoes and a forgotten burrata ball in the fridge. The way that creamy center melts into hot pasta is something I still daydream about at work. My roommate walked in just as I was tearing open the cheese and literally said, what IS that smell.

Last summer I served this at a rooftop gathering and watched four grown adults practically fight over the last spoonful. Someone actually asked if there was a hidden ingredient because the sauce tasted so luxurious. That moment when everyone goes quiet after the first bite is pure kitchen magic.

Ingredients

• 400 g spaghetti or linguine: Long noodles catch the tomato juices and cream perfectly
• 400 g cherry tomatoes, halved: They burst while cooking and create their own sauce
• 2 cloves garlic, minced: Get it fragrant but not brown or it will turn bitter
• 1 small bunch fresh basil, torn: Tearing by hand releases more oils than chopping
• 2 tbsp extra-virgin olive oil: This becomes part of your sauce so use the good stuff
• 250 g burrata cheese: Let it come to room temperature while pasta cooks for maximum creaminess
• 1 tsp sea salt: Taste your tomatoes first, some are sweeter than others
• 1/2 tsp freshly ground black pepper: Freshly ground makes a huge difference here
• Pinch of red pepper flakes: Just a whisper of heat to cut through the richness

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Get your water going:

Bring a large pot of generously salted water to boil. You want it tasting like the sea.

Cook your pasta:

Cook until al dente then reserve that starchy cooking water before draining. Its liquid gold.

Start the tomatoes:

Heat olive oil in a large skillet over medium heat. Sauté garlic for just one minute until you can smell it.

Let them burst:

Add cherry tomatoes with salt, pepper and red pepper flakes. Cook 5 to 7 minutes until softened and juicy.

Bring it together:

Toss the drained pasta into the skillet. Use some pasta water to create a silky coating.

Add the basil:

Remove from heat first. Toss in torn basil gently so you do not bruise it.

The grand finale:

Transfer to plates and nestle burrata on top. Tear it open right at the table for the full effect.

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This became my go to for impressing dates without trying too hard. Something about tearing that burrata open at the table feels intimate and special. Every single person has asked for the recipe afterward.

Make It Your Own

Sometimes I add a handful of arugula at the end for a peppery bite that cuts through the cream. A splash of balsamic glaze right before serving adds this sweet acidity that makes people wonder what your secret ingredient is.

Pasta Perfection

Long noodles like spaghetti or linguine work best because they twine around the tomato chunks and catch every bit of cream. If you only have short pasta, penne or rigatoni will still be delicious but you lose those gorgeous cheese pulls.

Serving Suggestions

This wants to be eaten immediately while the burrata is still warm and gooey. I like serving it with a simple green salad dressed with lemon vinaigrette and maybe some crusty bread to sop up any sauce left on the plate.

• Pair with a crisp white wine like pinot grigio
• Keep extra basil handy for garnishing
• Have a spoon ready for that sauce

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Some recipes are just happy on a plate and this is one of them.

Recipe FAQs

→ Can I make this ahead of time?

The pasta and tomato sauce can be prepared separately and stored in the refrigerator for up to 2 days. However, add the burrata cheese just before serving to maintain its creamy texture and prevent it from becoming rubbery.

→ What type of burrata works best?

Look for fresh burrata from the refrigerated dairy section. Avoid ultra-processed varieties. Room-temperature burrata tears more easily and has better texture than cold cheese. Allow it to sit out for 5-10 minutes before serving.

→ How do I prevent watery pasta?

Halve rather than quarter your cherry tomatoes to control moisture release. Cook them over medium heat for 5-7 minutes to allow excess liquid to reduce slightly. Use reserved pasta water sparingly—just enough to create a silky coating.

→ What pasta shapes work well?

Spaghetti, linguine, penne, and rigatoni all work beautifully. Choose based on preference. Thinner pastas like spaghetti pair elegantly with the light tomato sauce, while tube shapes capture more sauce inside.

→ Can I add protein to this dish?

Absolutely. Pan-seared chicken breast, crispy prosciutto, or white fish complement the fresh flavors. Add grilled shrimp for a seafood variation. Cook protein separately and layer it on top or toss with the pasta.

→ How do I make a vegan version?

Substitute burrata with cashew-based or store-bought plant-based burrata alternatives. Follow the same cooking method. The result will be equally satisfying with a similar creamy texture and visual appeal.