Pasta tossed with cherry tomatoes, basil, olive oil, and creamy burrata for a refreshing summer dish.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta, such as fusilli, penne, or farfalle
02 - Salt for pasta water
→ Vegetables and Herbs
03 - 14 ounces 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 ounces each
08 - 2 ounces grated Parmesan cheese (optional)
→ Seasoning
09 - Freshly ground black pepper
10 - Flaky sea salt, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/3 cup of the cooking water, then drain the pasta.
02 - While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 1 minute, until aromatic.
03 - Add the cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until they soften and begin to burst, seasoning with salt and freshly ground black pepper.
04 - Add the drained pasta to the skillet with the tomatoes. Toss well to coat, using reserved pasta water as needed to achieve a silky sauce.
05 - Remove from the heat. Stir in half the basil leaves and the Parmesan cheese, if desired.
06 - Divide the pasta among serving plates. Tear the burrata balls and place generously on top of each portion.
07 - Garnish with remaining basil, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper. Serve immediately.
