Fresh tomatoes, basil, and burrata create a creamy summer pasta—easy, flavorful, and ideal for Italian-inspired dinners.
# 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 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, 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 boil. Add pasta and cook according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes to the skillet. Sauté 5 to 7 minutes until tomatoes soften and begin to burst. Season with sea salt and freshly ground black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss thoroughly, adding reserved pasta water as necessary for a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese, if using.
06 - Divide pasta among serving plates. Tear burrata balls and arrange atop each portion.
07 - Finish each plate with remaining basil, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper.
