Caprese Pasta Burrata Tomatoes (Printable Version)

Fresh tomatoes, basil, and burrata combine for a creamy, vibrant pasta meal made in just 30 minutes.

# Components:

→ 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 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 - Fill a large pot with salted water and bring it to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta cooking water, then drain thoroughly.
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, stirring occasionally, until tomatoes soften and begin to burst. Season with flaky sea salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss gently to combine, using reserved pasta water as needed to create a silky sauce.
05 - Remove skillet from heat. Stir in half the fresh basil leaves and the Parmesan cheese, if using.
06 - Divide pasta among four plates. Tear the burrata balls and place pieces atop each serving.
07 - Finish with remaining basil, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper. Serve immediately.

# Expert Tips:

01 -
  • The burrata turns every plate into a silky, indulgent treat—even when you're just craving comfort food.
  • It became that dependable recipe I turn to when tomatoes are bursting with sweetness at the markets.
02 -
  • If you rush the tomatoes, they stay firm—let them soften and burst to build the sauce.
  • A splash of pasta water can rescue the dish from dryness, so always save some before draining.
03 -
  • Let basil leaves sit out for a few minutes before tearing—they release more aroma.
  • Finishing with a drizzle of really good olive oil transforms even the simplest pasta.
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