Summery pasta with cherry tomatoes, basil, and burrata. Creamy, fresh, and perfect for easy Italian dining.
# Components:
→ Pasta
01 - 14 oz pasta (such as spaghetti, linguine, or fusilli)
02 - Salt, for boiling pasta
→ Vegetables & Herbs
03 - 1 lb cherry tomatoes, halved
04 - 3 cloves garlic, thinly sliced
05 - 1 handful fresh basil leaves, torn, plus more for garnish
→ Dairy
06 - 2 large balls fresh burrata cheese (9 oz total)
07 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
08 - 3 tbsp extra-virgin olive oil, plus extra for drizzling
09 - Freshly ground black pepper, to taste
10 - Pinch of red pepper flakes (optional)
# Directions:
01 - Fill a large pot with water and bring to a rolling boil. Add salt generously, then cook pasta until just al dente following the package directions. Reserve 1 cup of pasta water and drain the noodles.
02 - In a large skillet over medium heat, warm the olive oil. Add sliced garlic and cook for 1 minute until fragrant, without letting it brown.
03 - Stir in halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until tomatoes soften and begin to release their juices, about 5 to 7 minutes. Gently crush some of the tomatoes with a spoon to thicken the sauce.
04 - Add the drained pasta to the skillet, followed by the grated Parmesan. Toss to coat thoroughly, adding reserved pasta water as needed for a creamy sauce consistency.
05 - Remove skillet from heat. Stir in torn basil leaves and season generously with black pepper and red pepper flakes if desired.
06 - Portion pasta onto plates. Tear burrata cheese and arrange pieces over each serving. Drizzle with additional olive oil and top with more fresh basil leaves for garnish.
07 - Serve immediately so the burrata gently melts over the warm pasta.
