Twirl vibrant pasta with juicy tomatoes, basil, and creamy burrata for a refreshing, easy vegetarian Italian main.
# What You 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:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Reserve 1/3 cup pasta water, then drain pasta.
02 - Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant.
03 - Add cherry tomatoes to the skillet and sauté for 5 to 7 minutes until tomatoes soften and begin to burst. Season with salt and black pepper.
04 - Add drained pasta to the skillet with tomatoes. Toss well, incorporating reserved pasta water as needed for a silky sauce.
05 - Remove skillet from heat. Stir in half the basil leaves and Parmesan cheese, if using.
06 - Divide pasta among plates. Tear burrata balls and place pieces on top of each serving.
07 - Finish each plate with the remaining basil leaves, a drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper. Serve immediately.
