Burrata Pasta

Ingredients

• 12 oz Pasta (penne or rigatoni) (Any variety works, but these shapes hug the sauce well.)
• 2 tbsp Olive Oil (Use extra virgin for a robust flavor.)
• 2 cloves Garlic (minced) (Fresh garlic adds depth; substitute with powder if needed.)
• 1 cup Cherry Tomatoes (halved) (Substitute with sun-dried tomatoes if preferred.)
• 8 oz Burrata Cheese (The star ingredient, offering a creamy texture.)
• 1/4 cup Fresh Basil (torn) (Can substitute with spinach for variety.)

Instructions

1. 1

   --- Cooking ---

2. 2

   Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about a cup of the pasta water and set aside before draining.

3. 3

   In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to let it brown too much.

4. 4

   Add the cherry tomatoes and cook until they start to burst, about 5 minutes.

5. 5

   Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Mix well, allowing the flavors to meld.

6. 6

   Gently fold in the burrata cheese, letting it melt into the pasta for a rich and creamy texture.

7. 7

   Finish with salt, pepper, and fresh basil. Serve immediately, garnished with an extra dollop of burrata on top.