Caprese Pasta Burrata Basil

# List of Ingredients:

01 - 12 oz short pasta such as fusilli, penne, or farfalle

02 - Salt for pasta water

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

07 - 2 large burrata cheese balls, about 3.5 oz each

08 - 2 oz grated Parmesan cheese (optional)

09 - Freshly ground black pepper

10 - Flaky sea salt, to taste

01 - Bring a large pot of salted water to a boil. Cook pasta as directed until al dente. Reserve 1/3 cup pasta water and drain.

02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until aromatic.

03 - Add cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until softened and starting to burst. Season with salt and black pepper.

04 - Add drained pasta to the tomatoes. Toss thoroughly, incorporating reserved pasta water for a silky finish.

05 - Remove from heat. Fold in half the basil leaves and Parmesan cheese if desired.

06 - Distribute pasta onto plates. Tear burrata and place atop each serving.

07 - Garnish with remaining basil, a drizzle of olive oil, and sprinkle sea salt and black pepper.

01 -

This is the summer pasta you crave for its cooling freshness and bright flavors.
It's secretly easy but always looks impressive, perfect for sharing or treating yourself.

02 -

If you rush the tomato sauté, everything tastes watery – patience is key for a silky sauce.
Letting the burrata warm up just a bit before serving means that creamy melt, not stiff cheese.

03 -

Let the tomatoes cook until they're just bursting; it's the difference between bland sauce and absolute deliciousness.
Drizzling extra-virgin olive oil at the end brings a peppery finish that ties everything together.