Pasta tossed with tomatoes, burrata, and basil for a creamy, refreshing Italian-inspired main dish.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling pasta water
→ Vegetables & Herbs
03 - 14 oz cherry tomatoes, halved
04 - 2 tablespoons extra-virgin olive oil
05 - 2 cloves garlic, thinly sliced
06 - 1 small bunch fresh basil, leaves picked
→ Dairy
07 - 2 large burrata cheese balls, approximately 3.5 oz each
08 - 2 oz grated Parmesan cheese (optional)
→ Seasoning
09 - Freshly ground black pepper
10 - Flaky sea salt, to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente as per package directions. Reserve 1/3 cup of the cooking water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until tomatoes soften and begin to burst. Season with flaky sea salt and black pepper.
04 - Add drained pasta to the skillet and toss to combine with tomatoes. Pour reserved pasta water gradually, stirring to form a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese if used.
06 - Divide pasta among serving plates. Tear burrata cheese and place on top of each portion.
07 - Top each serving with remaining basil leaves, drizzle extra-virgin olive oil, and sprinkle with flaky sea salt and ground black pepper.
