Caprese Pasta with Burrata
A delightful pasta dish combining fresh basil, juicy tomatoes, and creamy burrata for a refreshing summer meal.
Ingredients
Pasta and Sauce Ingredients
- 7 oz Spaghetti (or long cut pasta of your choice)
- 10.5 oz Cherry Tomatoes, halved
- 5 oz Burrata, or similar size (bring to room temperature)
- 1 small bunch Fresh Basil, roughly chopped (saving some whole small leaves for garnish)
- 3 cloves Garlic, finely diced
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/4 tsp Salt
- 1/4 tsp Black Pepper (or to taste)
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a 9x9 baking dish, whisk together the finely diced garlic, balsamic vinegar, extra virgin olive oil, salt, and black pepper.
- Toss in the halved cherry tomatoes, ensuring they are well coated.
- Place the baking dish in the preheated oven and roast the tomatoes for about 10 minutes. Stir and return to the oven for another 10 to 15 minutes until soft and slightly wrinkled.
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente, reserving some pasta water before draining.
Combining
- Transfer the cooked spaghetti directly from the pot into the baking dish with the roasted tomatoes.
- Toss everything together gently, adding the roughly chopped fresh basil and adjusting seasoning if needed.
Serving
- Plate the spaghetti, adding a generous portion per plate.
- Top with whole basil leaves and place the ball of burrata in the center.
- Slice open the burrata to let its creamy center spill out and enjoy!
Notes
For best results, use fresh ingredients. Add a drizzle of olive oil or balsamic vinegar around the edges for extra flavor.