Silky pasta with burrata, basil, and burst tomatoes for a refreshing, summery Italian main dish.
# Required Ingredients:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for 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 balls burrata cheese, about 3.5 oz each
08 - 2 oz grated Parmesan cheese (optional)
→ Seasoning
09 - Freshly ground black pepper
10 - Flaky sea salt, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/3 cup cooking water, then drain.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute or until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté 5 to 7 minutes until the tomatoes soften and start to burst. Season with flaky sea salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss well to combine, adding reserved pasta water as needed for a silky sauce.
05 - Remove skillet from heat. Fold in half the fresh basil and Parmesan cheese, if using.
06 - Divide pasta among plates. Tear burrata balls and arrange on top of each serving.
07 - Garnish with remaining basil leaves, a drizzle of olive oil, and additional flaky sea salt and black pepper.
