Caprese Burrata Salad

side shot of burrata caprese pasta on small white plate garnished with fresh basil

Print Recipe

5 from 5 votes

This Caprese Pasta with Burrata is the perfect meal for two and couldn't be more simple to make!

Prep Time10

Cook Time25

Total Time35

Course: Date Night, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £5 / $6

Equipment

9" x 9" Baking Dish (or similar size)
Large Pot & Tongs
Sharp Knife & Chopping Board
Whisk (or can just use a fork)

Ingredients

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)

Instructions

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!

Video

Notes

a) Quality Ingredients - Because this is quite a simple and subtle recipe, it's important to try and use quality ingredients (namely the oil and tomatoes).

b) Starchy Pasta Water - This is an important ingredient in the sauce, as it helps emulsify the oil and create a very light/glossy sauce. Ensure the pasta water is well seasoned, so you don't dilute the flavour. Also, don’t overfill the pot with water; you want it slightly more shallow than usual, just so it’s as starchy as possible.

c) Serving - The aim of the game is to twirl the spaghetti around your fork, then twist it in the centre of the burrata. I usually plate up the pasta on a medium-sized plate in the centre, then serve it with two extra side plates. Then two people can tuck in and use their own plates if needed.

d) Calories - Whole recipe divided by two.

Nutrition