# Components:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or farfalle
02 - Salt for cooking pasta
→ Vegetables & Herbs
03 - 14 ounces 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, approximately 3.5 ounces each
08 - 2 ounces grated Parmesan cheese, optional
→ Seasoning
09 - Freshly ground black pepper
10 - Flaky sea salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook following package directions until al dente. Reserve 1/3 cup pasta water, then drain the pasta using a colander.
02 - While pasta is cooking, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté for 1 minute until aromatic.
03 - Add halved cherry tomatoes to the skillet. Season with salt and black pepper. Sauté for 5 to 7 minutes until the tomatoes soften and begin to burst.
04 - Add drained pasta to the skillet with the tomatoes. Toss to combine thoroughly, adding reserved pasta water as needed to create a silky sauce.
05 - Remove the skillet from heat. Stir in half the picked basil leaves and incorporate Parmesan cheese if desired.
06 - Divide the pasta among four plates. Tear the burrata balls and arrange them atop each serving.
07 - Garnish with remaining basil leaves, drizzle extra olive oil, and sprinkle flaky sea salt and freshly ground black pepper over the top. Serve immediately while burrata is creamy.
