Fresh pasta with tomatoes, basil, creamy burrata, and olive oil for an easy, vibrant vegetarian meal.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for 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 - Fill a large pot with water, season generously with salt, and bring to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and cook for 1 minute, stirring, until aromatic.
03 - Add halved cherry tomatoes to the skillet. Sauté 5 to 7 minutes until softened and starting to burst. Season with salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with the tomatoes. Toss to coat, gradually adding reserved pasta water until the sauce achieves a silky texture.
05 - Remove from heat. Stir in half of the basil leaves and grated Parmesan cheese, if desired.
06 - Divide pasta among plates. Tear burrata balls and place atop each serving.
07 - Finish with the remaining basil, a drizzle of olive oil, flaky sea salt, and freshly ground black pepper. Serve immediately.
