Caprese Pasta with Burrata

# Ingredient List:

→ Pasta

01 - 12 oz short pasta such as fusilli, penne, or farfalle

02 - Salt for boiling 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, approximately 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 Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/3 cup pasta water before draining.

02 - While pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant.

03 - Add 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 skillet with tomatoes. Toss to combine, adding reserved pasta water gradually for a silky sauce.

05 - Remove skillet from heat. Stir in half the basil leaves and the Parmesan cheese, if using.

06 - Divide pasta among plates. Tear burrata balls and arrange on top of each serving.

07 - Garnish with remaining basil leaves, drizzle olive oil, and sprinkle flaky sea salt and black pepper to taste.

# Expert Hints:

01 -

The silky burrata melts into the warm pasta for a luxurious, restaurant-worthy finish.
The burst tomatoes and basil capture the taste of peak summer, even on an ordinary evening.

02 -

Don't drain the pasta too dry—keeping a splash of water ensures a silky sauce, learned after a few sticky batches.
If you try to slice burrata instead of tearing, you'll miss that lush creaminess atop the pasta.

03 -

Never overcook garlic—bitter garlic will overpower the dish.
Swap in mozzarella if burrata’s hard to find, but nothing beats burrata’s rich texture.