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!

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.

I have to take shots of the ingredients because I find them to be so beautiful all on their own.

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.

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.