Silky pasta tossed with ripe tomatoes, basil, and burrata. Enjoy a refreshing Italian vegetarian meal for summer.
# What You Need:
→ Pasta
01 - 12 oz short pasta (fusilli, penne, or farfalle)
02 - Salt, for boiling 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta water and drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5–7 minutes until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss to blend, using reserved pasta water to loosen the sauce as needed.
05 - Remove from heat. Stir in half the basil and the Parmesan cheese if desired.
06 - Divide pasta onto plates. Tear burrata balls and arrange atop each serving.
07 - Top with remaining basil, drizzle extra olive oil, and finish with flaky sea salt and freshly ground black pepper.
