# What You’ll Use:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or farfalle
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 14 ounces cherry tomatoes, halved
04 - 2 tablespoons extra-virgin olive oil
05 - 2 garlic cloves, thinly sliced
06 - 1 small bunch fresh basil, leaves picked
→ Dairy
07 - 2 large balls burrata cheese, about 3.5 ounces each
08 - 2 ounces grated Parmesan cheese, optional
→ Seasoning
09 - Freshly ground black pepper
10 - Flaky sea salt, to taste
# How-To:
01 - Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1/3 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Add the halved cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until the tomatoes soften and begin to burst. Season with flaky sea salt and freshly ground black pepper.
04 - Transfer the drained pasta to the skillet with the tomatoes. Toss well to coat, adding the reserved pasta water gradually as needed to create a silky sauce.
05 - Remove the skillet from the heat. Stir in half the basil leaves and the grated Parmesan cheese, if desired.
06 - Divide the pasta among serving plates. Tear the burrata balls and arrange pieces on top of each portion.
07 - Garnish with remaining basil leaves, drizzle with a little extra-virgin olive oil, and sprinkle with flaky sea salt and black pepper before serving.
