Tomatoes, basil, burrata combine for a creamy summer pasta. Italian-inspired, vegetarian, ready in 30 minutes.
# What You'll 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 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 Make It:
01 - Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, following package instructions. Reserve 1/3 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until aroma is released.
03 - Add halved cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring frequently, until tomatoes soften and begin to burst. Season with flaky sea salt and black pepper.
04 - Add drained pasta to the skillet with the tomato mixture. Toss thoroughly, gradually adding reserved pasta water as needed for a silky, cohesive sauce.
05 - Remove pan from heat. Stir in half the basil leaves and grated Parmesan cheese if using, ensuring even distribution.
06 - Divide pasta among four plates. Tear burrata balls and arrange atop each serving.
07 - Top with remaining basil leaves, drizzle with olive oil, and finish with additional flaky sea salt and black pepper as desired.
