Vibrant pasta with cherry tomatoes, fresh basil, and creamy burrata cheese that melts into silky perfection.
# What You'll Need:
→ Pasta
01 - 14 oz spaghetti or linguine
→ Vegetables & Herbs
02 - 14 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
04 - 1 small bunch fresh basil leaves, torn
05 - 2 tablespoons extra-virgin olive oil
→ Cheese
06 - 9 oz burrata cheese, 2 medium balls
→ Seasonings
07 - 1 teaspoon sea salt, plus extra for pasta water
08 - 1/2 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes, optional
→ Garnish
10 - Additional fresh basil leaves
11 - Drizzle of olive oil
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes, salt, and black pepper to the skillet, plus red pepper flakes if desired. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their natural juices.
04 - Transfer the drained pasta to the skillet with the tomato mixture. Toss gently to combine, adding reserved pasta water as needed to create a silky, cohesive sauce.
05 - Remove from heat. Add torn basil leaves and toss gently to incorporate without bruising the herbs.
06 - Transfer pasta to serving plates or a large platter. Place burrata balls on top and gently tear open to reveal the creamy centers, creating texture contrast.
07 - Drizzle with additional olive oil and scatter extra basil leaves over the top. Serve immediately to capture the optimal cheese pull effect.
