Burrata Caprese Pasta

The smell of garlic hitting hot olive oil always pulls me back into the kitchen, no matter where my mind has wandered. I stumbled on this dish during a particularly chaotic weeknight when I had exactly three things in the fridge: cherry tomatoes starting to wrinkle, a tub of burrata I'd forgotten about, and half a box of spaghetti. What started as desperation turned into something I now crave weekly. That first creamy, tomatoey bite made me wonder why I'd ever complicated pasta in the first place.

I made this for my sister the night she got a promotion, and she still texts me asking for the recipe even though I've sent it twice. We sat on my tiny balcony with bowls in our laps, tearing into the burrata and laughing as cheese stretched between our forks. She said it tasted like celebration, which I think had more to do with the moment than the food, but I'll take it. Now every time I make it, I think of her happy face lit by string lights.

Ingredients

• Spaghetti or linguine: Long pasta works best here because it twists around the creamy burrata and catches all those juicy tomato bits, though I've used penne in a pinch and no one complained.
• Cherry tomatoes: Halving them helps release their sweetness faster, and I've learned that slightly overripe ones actually make the sauce even better.
• Garlic: Mince it fine so it melts into the oil without burning, because burnt garlic turns this dish bitter in seconds.
• Fresh basil: Tearing the leaves by hand instead of chopping keeps them from bruising and turning dark too quickly.
• Extra virgin olive oil: Use the good stuff here since it's one of the few ingredients, and you'll taste the difference in every bite.
• Burrata cheese: This is the star, so don't skimp or substitute with mozzarella, the creamy center is what makes the magic happen.
• Sea salt and black pepper: Simple seasonings let the tomatoes and cheese shine without fighting for attention.
• Red pepper flakes: Optional but highly recommended if you like a tiny kick of heat that wakes up your palate.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil and cook your pasta until it still has a slight bite. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's your secret weapon for a silky sauce.

Sauté the garlic:

Heat olive oil in a large skillet over medium heat and add minced garlic, stirring constantly for about a minute until it smells incredible but hasn't turned brown. This step fills your kitchen with the kind of aroma that makes everyone wander in asking what's for dinner.

Cook the tomatoes:

Toss in the halved cherry tomatoes along with salt, pepper, and those optional red pepper flakes, then let them cook for five to seven minutes, stirring now and then. You'll know they're ready when they've collapsed into themselves and created a chunky, jammy sauce.

Combine pasta and sauce:

Add the drained pasta directly to the skillet with the tomatoes and toss everything together, adding splashes of reserved pasta water until the sauce clings to each strand. The starch in that water helps everything come together into something greater than the sum of its parts.

Add the basil:

Remove the skillet from heat and gently fold in your torn basil leaves, letting the residual warmth release their fragrance. Don't add basil while the pan is still on the burner or it'll wilt into sad little dark spots.

Plate and add burrata:

Transfer the pasta to individual plates or one big beautiful platter, then nestle the burrata balls on top and tear them open to reveal that luscious creamy interior. This is the moment everyone at the table will lean in and start reaching for their forks.

Finish and serve:

Drizzle everything with a little more olive oil, scatter extra basil leaves over the top, and serve immediately while the cheese is still soft and melty. The contrast between hot pasta and cool creamy burrata is what makes this dish unforgettable.

Save

There was an evening last spring when I made this for a friend going through a rough breakup, and we didn't talk much, just twirled pasta and sipped wine in comfortable silence. She later told me it was the first meal that tasted like anything in weeks. I think good food has a way of saying things we can't quite put into words, and sometimes that's exactly what someone needs.

Choosing Your Pasta Shape

Long pasta like spaghetti or linguine is traditional and works beautifully because it wraps around the creamy burrata and catches the tomato juices in every twirl. That said, I've used rigatoni when I wanted something heartier, and the sauce pools inside the tubes in a way that's equally satisfying. Short pasta also makes this easier to eat for kids or anyone who struggles with twirling, so don't stress too much about the shape. Whatever you have in the cupboard will work as long as you cook it properly al dente. Trust your instincts and use what makes you happy.

Making It Your Own

This recipe is wonderfully forgiving and practically begs for little tweaks based on what you love or what's in your fridge. I've added sun dried tomatoes when my cherry tomatoes weren't quite ripe enough, and the concentrated sweetness was gorgeous. A splash of balsamic glaze before serving adds a tangy depth that makes the whole dish feel fancier without any extra work. Sometimes I throw in a handful of baby spinach or arugula right at the end for color and a peppery bite. The bones of this recipe are solid, so feel free to riff on it and make it yours.

Serving Suggestions

This pasta is rich and satisfying enough to stand on its own, but I usually serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. Crusty bread for mopping up any leftover sauce is non negotiable in my house, and I've been known to fight over the last piece. A chilled glass of white wine, maybe a crisp Pinot Grigio or Sauvignon Blanc, makes it feel like a special occasion even on a Tuesday.

• Pair with a light green salad to balance the richness of the cheese.
• Serve with garlic bread or focaccia for soaking up every drop of sauce.
• Pour a crisp white wine or sparkling water with lemon to complete the meal.

Save

This is the kind of dish that reminds me why I love cooking, simple ingredients transformed into something that feels like a warm hug on a plate. Make it once and I promise it'll become part of your regular rotation too.

Recipe FAQs

→ Can I make this ahead of time?

The tomato sauce can be prepared up to 4 hours ahead and reheated gently. However, cook the pasta fresh just before serving, and add the burrata immediately for the best melting effect and texture.

→ What's the best way to cook burrata?

Burrata shouldn't be cooked. Place the whole cheese ball on top of hot pasta off the heat, then gently tear it open with a fork to release the creamy center into the dish. This creates those irresistible cheese pulls.

→ How do I prevent the tomatoes from becoming too mushy?

Cook the cherry tomatoes for only 5-7 minutes, stirring occasionally. You want them softened and releasing their juices, but still holding their shape. Don't overcook or they'll disintegrate into the sauce.

→ What can I substitute for burrata cheese?

Fresh mozzarella balls work as an alternative, though they're less creamy. For a vegan version, use plant-based burrata or cashew-based cheese alternatives. Ricotta can also substitute, though the texture differs.

→ Is this dish gluten-free?

The standard version contains gluten from wheat pasta. Use gluten-free pasta to make it gluten-free. Note that burrata contains dairy, so it's not suitable for vegan diets unless using plant-based alternatives.

→ Can I add protein to this pasta?

Absolutely. Grilled chicken, crispy pancetta, or white fish work beautifully. Add protein to the skillet with the tomatoes, or serve it alongside the pasta for a heartier main course.