Burrata and Basil Spaghetti



So recently, I have been craving some good quality pasta, so I instantly thought of making spaghetti! But not your typical Chef Boyardee's spaghetti. I went ALL OUT on a fancy recipe from Camille Style's blog! 



This recipe really jumped out at me because of the burrata cheese they used. It's such a unique kind of cheese because it has a texture that's almost like yogurt, and it tastes AMAZING! You just dab on dollops of burrata for an extra special little spark of yumminess! It's fantastic! 



Doesn't it look spectacular already???


It's still a pretty simple recipe to cook, but it's still SUPER yummy. Check out the recipe!




  • 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!





Now I'm off for a run-- those carbs don't work themselves off!


          XOXO - Darbie

Darbie Angell

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