Tomatoes and basil combine with burrata for a delicious vegetarian pasta—simple, summery, and fresh.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt, for pasta cooking water
→ Vegetables & Herbs
03 - 14 oz cherry tomatoes, halved
04 - 2 tbsp 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, approximately 3.5 oz each
08 - 2 oz grated Parmesan cheese (optional)
→ Seasoning
09 - Freshly ground black pepper, to taste
10 - Flaky sea salt, to taste
# How To Make It:
01 - Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/3 cup pasta cooking water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until aromatic.
03 - Add cherry tomatoes to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the tomato mixture in the skillet. Toss well to coat, incorporating reserved pasta water as needed to achieve a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and grated Parmesan cheese if using.
06 - Divide pasta onto four plates. Tear burrata balls and arrange atop each serving.
07 - Complete each plate with remaining basil leaves, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper.
