# 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 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 It:
01 - Bring a large pot of generously salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/3 cup of the 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.
03 - Add the cherry tomatoes to the skillet. Sauté for 5 to 7 minutes until the tomatoes soften and begin to burst. Season with salt and freshly ground black pepper.
04 - Add the drained pasta to the skillet with the tomatoes. Toss to coat well, gradually adding reserved pasta water as needed to create a glossy sauce.
05 - Remove the skillet from the heat. Stir in half of the basil leaves and the Parmesan cheese, if using.
06 - Divide the pasta among serving plates. Tear the burrata balls and arrange on top of each portion.
07 - Garnish with the remaining basil leaves, an extra drizzle of olive oil, and a sprinkle of flaky sea salt and black pepper. Serve immediately.
