Camille Styles

From Camille's Kitchen

Summer Spaghetti with Tomatoes, Burrata, & Basil

July 11th, 2017

If there’s one culinary lesson I learned from our trip to Tuscany, it’s that the simplest dishes are often the best. Of course, when you’re working with a tiny ingredient list, a recipe is only as good as the quality of those ingredients, so the time to make this spaghetti dinner is when tomatoes are practically bursting with their juices and basil is starting to take over the herb garden. In other words, right now. Keep scrolling for the recipe.

*photos by kristen kilpatrick

Summer Spaghetti with Tomatoes, Burrata, & Basil

This mozzarella & tomato pasta recipe is my easy go-to weeknight dinner!

Serves 4


  • 2 pints ripe cherry tomatoes, halved
  • 5 garlic cloves, minced
  • 1/4 cup olive oil
  • splash of balsamic vinegar
  • kosher salt and freshly ground pepper
  • 12 ounces fresh spaghetti
  • 1/4 cup fresh basil
  • 8 – 12 ounces burrata cheese
  • olive oil, coarse sea salt, and parmesan for finishing


  1. In a large skillet, place olive oil and minced garlic. Warm over medium and let sizzle for about 1 minute, just until garlic starts to turn golden. Add tomatoes, a pinch of salt and pepper, and splash of balsamic, and let cook for 1 – 2 minutes, just until tomatoes are warm through.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook spaghetti according to package directions, then use a slotted pasta spoon to transfer spaghetti to pan with tomatoes. If some of pasta water transfers with the pasta, that’s fine – the starch will help the sauce coat the strands.Toss the spaghetti well, then transfer to a serving bowl. Top with torn basil, and use your hands to tear apart the burrata and distribute throughout the pasta. Garnish with a drizzle of olive oil, a few pinches of sea salt, and lots of fresh grated parmesan.
  3. Toss, serve, and eat up while it’s still hot!

More “From Camille's Kitchen”

Show Comments +

  1. Marina says:

    This may be the most beautiful plate of food you’ve ever featured, and that is saying a lot 🙂 The flavors of homegrown tomatoes and basil are so perfect together, but add the burrata and you take it to a whole new level! thank you for sharing this perfect-for-summer recipe.

  2. Pui Yee says:

    Hello, I don’t think burrata cheese is sold where I live. What can I substitute it with? This looks so yummy!

  3. Alisha says:

    Hi Camille! Where in Austin do you get your burrata?

  4. Angie says:

    I had so much fun making this with my 22- year- old son tonight. He wants to learn to be a better cook and this was the perfect recipe-easy but gourmet! Fresh and delicious, it’s a keeper. Thank you for inspiring me tonight!

  5. Cindy says:

    I made this last night. It was very yummy. My husband didn’t even miss meat with this meal.

  6. This looks amazing and incredibly simple. I am gobsmacked at the size of your basil, it’s huge! What variety is it? Or does it just grow that large outside of a planter?

    Nicolette |

  7. tata says:

    i want to make this for my mother in law’s bday dinner this weekend. do you have any ideas on what to serve this with?

  8. courtney says:

    Beautiful meal & I love your shirt–where is it from?

  9. Alexandra Ruzicka says:

    I added veal meatballs and it was an amazing dish, thanks for the recipe!

Leave a Reply