If you remember the Caprese Pasta I made 2 years ago on IG live, then you're going to be excited for today's recipe. A raw tomato pasta with burrata on top - ABSOLUTE HEAVEN. Summer tomatoes are still in their prime, so this is our time.
Table of Contents
Why I Love This Recipe
There's nothing I love more than absolutely winging it for an IG Live. And typically I turn whatever creation I made into a post here for WGC for easy reference but sometimes I forget and then wind up putting it up 2 years later. So to everyone who waited a full 2 years for this Caprese Pasta - I'm sorry. To everyone just discovering this PEAK summer recipe - get excited!
Caprese Pasta is basically summer in a bowl. The sauce is made from fresh heirloom tomatoes that get grated and tossed with hot pasta, which means zero stovetop simmering when it comes to the sauce and maximum flavor. Toss in a heap of basil, finish with creamy burrata, and dinner is done. Caprese Pasta is light, bright, and the kind of recipe you will find yourself craving all season long. I'm truly head over heels in love with this recipe!
Ingredients & Substitutions
- Fresh Garlic
- Heirloom tomatoes - when you're shopping for tomatoes, you want them to smell like a tomato! no hot-house tomatoes for this recipe please
- Cherry tomatoes
- Lemon
- Kosher salt
- Black pepper
- Angel hair pasta - or spaghetti or any other long variety of your choice
- Fresh basil
- Parmigiano-Reggiano
- Extra-virgin olive oil
- Burrata - or fresh mozzarella
How to Make
- Mash the minced garlic into a paste with a pinch of salt using the side of a large knife.
- Dice the cherry tomatoes. Halve the heirloom tomatoes crosswise and rub the cut sides against the large holes of a box grater set over a large bowl, collecting the pulp and discarding the skins.
- In the bowl with the tomato pulp, add the cherry tomatoes, garlic paste, lemon juice, salt, and pepper. Toss to combine and let sit at room temperature for at least 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain well.
- Add the hot pasta to the tomato mixture and toss until evenly coated.
- Sprinkle the Caprese Pasta with fresh basil and serve immediately, topped with Parmigiano-Reggiano, a drizzle of olive oil, and burrata.
Tips & Tricks
- Use the ripest, juiciest tomatoes you can find. The flavor of the sauce depends entirely on them.
- Don’t skip the homemade garlic paste, it mellows the bite and blends seamlessly into the sauce.
- Toss the hot pasta directly into the tomato mixture while it’s still warm, so it soaks up all that fresh tomato flavor.
- Make sure to salt your pasta water generously, think ocean water salty.
- For extra texture, sprinkle toasted breadcrumbs on top before serving.
FAQ's
Can I make this ahead of time?
The tomato mixture can be made a few hours in advance and kept at room temperature, but toss it with pasta just before serving.
What if I can’t find burrata?
Fresh mozzarella or even small mozzarella balls (ciliegine) work great.
Can I serve this cold?
Yes, it makes an excellent chilled pasta salad the next day. Just drizzle with a little extra olive oil before serving.
Do I have to peel the tomatoes?
Nope, grating the heirlooms leaves the skins behind, so you get all the pulp without the fuss.
Similar Recipes
Caprese Pasta
Ingredients
- 1 clove garlic finely minced
- 1.5 pounds heirloom tomatoes halved
- 1 pound cherry tomatoes diced or sliced
- 2 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound angel hair pasta
- ½ cup chopped fresh basil
- finely grated Parmigiano-Reggiano
- extra virgin olive oil for drizzling
- 6 ounces burrata
Instructions
- Mash the minced garlic into a paste with a pinch of salt using the side of a large knife.
- Dice the cherry tomatoes. Halve the heirloom tomatoes crosswise and rub the cut sides against the large holes of a box grater set over a large bowl, collecting the pulp and discarding the skins.
- In the bowl with the tomato pulp, add the cherry tomatoes, garlic paste, lemon juice, salt, and pepper. Toss to combine and let sit at room temperature for at least 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain well.
- Add the hot pasta to the tomato mixture and toss until evenly coated.
- Sprinkle with fresh basil and serve immediately, topped with Parmigiano-Reggiano, a drizzle of olive oil, and burrata.
Just sayin’... my family of five was licking the pan clean! I didn’t have the 1/4 red wine so just used some of the pasta water. Delicious! Gaby thank you for planning my weekly meals!
What red wine???
Now craving this for dinner!
Sounds like a dream trip! Next time I am hiding in your suitcase:)
Have fun! Can't wait to see the pics 😉
OMG have such an amazing trip! And eat ALL THE THINGS! This pasta is so my jam. I could live off of it!
Take me with you! I am such a pasta lover. Looking forward to you newly inspired recipes from this trip.
Hi Gaby! What mozzarella balls are these? They look really small. I'm familiar with the bigger balls that come in the water. Thank you!
same type of mozzarella - just a smaller ball! I get them at Whole Foods or Trader Joes
YUM!! And you are the luckiest girl ever! I can't wait to see all the good stuff you get to eat!
you're off to Italy without me? Okay fine, but you must deliver me this pasta first. 😉
Loving the flavors in this! Such a great idea!