This Caprese Pasta with Burrata is the perfect meal for two and couldn’t be more simple to make!
As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
Back at it again with the burrata, and this time in pasta form! Burrata lends itself so beautifully to pasta and here I’ll show you THE most delicious way to combine the two.
Because the burrata is quite rich and creamy, we’re going to go in fairly light with the pasta itself. One ingredient that pairs beautifully with burrata is tomato, and that’s exactly what we’re championing today.
One method of really bringing the best out in tomatoes is roasting them. When you roast tomatoes they gain a deeper flavour. You’re left with a rich and sweet tomato flavour which adds heaps of flavour to the pasta.
To really crank things up a notch we’re going to roast the tomatoes in oil, alongside balsamic vinegar and garlic. We’re also going to slice the tomatoes before roasting, just to let the juices flow and mingle with the oil and vinegar. This in turn will help create the base of the pasta sauce.
Process shots: add balsamic vinegar, extra virgin olive oil, garlic, salt and pepper to a baking dish (photo 1), whisk to combine (photo 2), add sliced cherry tomatoes (photo 3), toss to coat (photo 4).
Along with the pasta and roasted tomatoes, we’re also going to add in heaps of fresh basil, which alongside the burrata turns this dish into a Caprese-style pasta. For ease, and also so none of the gorgeous flavours in the baking dish go to waste, we’re going to toss the pasta straight in there.
Starchy Pasta Water
When the pasta is cooked, don’t drain the water. In fact, you’ll want to transfer the cooked pasta straight from the pot into the baking dish, embracing any excess pasta water that comes with it. The pasta water will help emulsify the oil and create a very light/glossy kind of sauce.
Process shots: remove tomatoes from oven (photo 1), add cooked pasta (photo 2), toss in basil and more pasta water if you need to (photos 3&4).
Alright, Caprese pasta done and dusted, time to grab the burrata! If you’ve never had burrata before, you’re in for a treat. It’s like mozzarella but much creamier. Luckily you’ll find it in most supermarkets too, usually in a pot of brine.
Can I use a different kind of cheese?
Short answer – no. Whilst mozzarella is obviously much more common in a Caprese situation, it’s not as creamy. Because of the way we’re serving this pasta the cheese needs to be creamy!
Serving Burrata Pasta
Once you’ve plonked the burrata on top of the pasta, you’ll want to slice it open. From there, you can twirl the pasta around the fork and then twirl it in the creamy burrata. Yes, heaven really does exist.
I usually plate up the pasta on a medium-sized plate in the centre, then serve with two extra side plates. Then two people can tuck in and use their own plates if needed. You could also add some Garlic Bread, or even Caprese Bread!
After another delicious tomato burrata combo?! Check out my Tomato Burrata Salad!
Alrighty, let’s tuck into this Caprese burrata pasta shall we?!
How to make Caprese Burrata Pasta (Full Recipe & Video)
Caprese Burrata Salad
- 9" x 9" Baking Dish (or similar size)
- Large Pot & Tongs
- Sharp Knife & Chopping Board
- Whisk (or can just use a fork)
Ingredients (check list):
- 7oz / 200g Spaghetti (or long cut pasta of choice)
- 10.5oz / 300g Cherry Tomatoes, halved
- 1x 5oz/150g ball of Burrata, or similar size (bring to room temp)
- 1 small bunch of Fresh Basil, roughly chopped (save some whole small leaves to garnish)
- 3 cloves of Garlic, finely diced
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/4 tsp EACH: Salt, Black Pepper (or to taste)
- In a 9x9" baking dish (or similar size) whisk together garlic, balsamic vinegar, extra virgin olive oil and salt & pepper. Toss in the halved tomatoes, then place in the oven at 350F/180C for 10mins. Take them out, give them a mix then pop them back in the oven for another 10-15mins, or until soft & slightly wrinkled. Timings will depend on the size & juiciness of tomatoes, so just be vigilant.
- After tossing the tomatoes and placing them back in the oven, pop your pasta in salted boiling water and cook until al dente. Don't drain.
- Take the tomatoes out of the oven, then begin transferring the cooked spaghetti straight from the pot, embracing any excess pasta water that comes with it.
- Add basil, then give everything a good toss. You want to form a glossy and slightly saucy texture around the spaghetti. If it's too watery, just toss and emulsify the water with the oil. If the pasta begins to dry out, just toss in some extra pasta water a splash at a time. Check for seasoning and adjust accordingly with salt and pepper.
- Serve spaghetti on a plate with some extra basil leaves on top and the ball of burrata in the centre. Slice open the burrata to serve then tuck in and enjoy!
Quick 1 min demo!
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