Fresh basil, ripe tomatoes, and creamy burrata create a summery, vibrant Italian main fit for easy weeknight dinners.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for cooking pasta
→ Vegetables and 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 burrata cheese balls (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 generously salted water to a boil. Add pasta and cook until al dente following package directions. Reserve 1/3 cup pasta water, then drain.
02 - While the pasta cooks, heat extra-virgin olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until the tomatoes soften and begin to burst. Season with flaky sea salt and black pepper.
04 - Add the drained pasta to the skillet. Toss well to coat, using reserved pasta water as needed to create a silky sauce.
05 - Remove skillet from heat. Stir in half of the fresh basil leaves and the Parmesan cheese if using.
06 - Divide the pasta among serving plates. Tear the burrata balls and place a portion on top of each serving.
07 - Finish with remaining basil leaves, an extra drizzle of olive oil, and a sprinkle of flaky sea salt and freshly ground black pepper.
