Caprese Pasta with Burrata (Printable version)

Fusilli with cherry tomatoes, basil and creamy burrata for a flavorful vegetarian Italian main dish.

# Needed ingredients:

→ Pasta

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

→ 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add cherry tomatoes and cook for 5 to 7 minutes until softened and starting to burst. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss to coat, adding reserved pasta water as needed for a silky sauce.
05 - Remove from heat. Stir in half of the basil and Parmesan cheese, if desired.
06 - Portion pasta onto plates. Tear burrata and arrange over each serving.
07 - Add remaining basil leaves, drizzle with olive oil, and finish with flaky sea salt and black pepper.

# Expert advice:

01 -
  • You get the creaminess of burrata melting into warm pasta, a little luxury in every bite.
  • Fresh basil and ripe cherry tomatoes make this feel like summer even on a rainy day.
02 -
  • Don't walk away from the garlic—it's easy to burn if you're not watching.
  • Reserving pasta water gives the sauce a creamy, luscious texture that's hard to beat.
03 -
  • Toss the pasta right in the skillet for even coating and flavor.
  • If you want a hint of heat, add chili flakes when sautéing garlic—it wakes up the whole dish.
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