I started thinking about how I don't really make pasta during the summer and realized I wanted to come up with a fresh summer pasta. This Burrata Caprese Pasta is great for a hot summer day because, although it is hearty, it is also refreshing with bold flavors. If you've tried my Burrata Caprese Bites, you'll love this too!

Ingredients in Burrata Caprese Pasta

This dish comes together really quick once the pasta is cooked. I really love dishes that can be made any night of the week without too much fuss. This dish makes enough for 4 with a lot of pasta leftover. You can always double the sauce to have more.

Capellini Noodles - can use any pasta noodles
Burrata - or mozzarella
Olive Oil - can also use avocado oil
Chopped Garlic
Mozzarella, Monterey Jack Cheese or white cheese, Shredded
Lemon
Basil
Cherry Tomatoes or other tomato variety
Balsamic Vinegar

Burrata Cheese

Burrata quickly became one of my favorite cheeses after my first taste years ago. I went to Isola Pizza Bar in San Diego and had one of the best dishes. Burrata is very similar to mozzarella but has a creamier and sweeter taste.

The Sauce

The sauce is very easy to make too. First, add olive oil to a pan with the garlic. Cook that down for a minute or two then add in the burrata and more olive oil. Let that simmer then add in shredded mozzarella or Monterey jack - its what I had at the time and worked just fine. Add in a bit of salt and fresh squeezed lemon to bring all the flavors together.

A Fresh Take on Pasta

To keep this dish fresh I left the tomatoes and basil uncooked. Once the pasta is cooked, the sauce is made and the toppings are chopped, you can assemble the dish. I made this one family style but it could be make in individual bowls too.