Caprese Pasta Burrata Basil (Printable)

Tomatoes, burrata, and basil bring vibrant flavor to an easy Italian-inspired summer main.

# What You Need:

→ Pasta

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/3 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the tomato mixture. Toss to combine, adding reserved pasta water as needed for a silky consistency.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese, if using.
06 - Divide pasta among plates. Tear burrata balls and place atop each serving.
07 - Garnish with remaining basil leaves, drizzle with olive oil, and sprinkle with flaky sea salt and black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The cool, creamy burrata melts into the pasta for a texture so dreamy, you’ll want seconds.
  • No need to turn on the oven or fuss over complicated prep—this is about letting vibrant summer produce shine.
02 -
  • If you forget to reserve pasta water, the sauce may turn out dry and less clingy—don’t skip this step.
  • I found that adding basil only at the end preserves its bright green color and delicate aroma—stirring it in too early dulls both.
03 -
  • Pasta cooked just shy of al dente will soak up the tomato juices perfectly and never turn mushy.
  • A drizzle of good olive oil at the end makes all the flavors pop—don’t skip this finishing touch.
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