Description
8 oz pasta (spaghetti, rigatoni, or your choice)
2 tbsp olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, halved
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
¼ cup fresh basil leaves, chopped
1 tbsp balsamic glaze (optional)
1 large burrata ball
¼ cup grated Parmesan cheese
Extra basil for garnish
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
Prepare the Garlic Oil: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until
fragrant.
Sauté the Tomatoes: Add cherry tomatoes, salt, and black pepper. Cook for 5-7 minutes until tomatoes soften and release their juices.
Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water to loosen the sauce. Stir in chopped basil.
Assemble & Serve: Transfer pasta to serving plates. Tear the burrata ball over the top, letting the creamy center spread. Drizzle with balsamic glaze (if
using), sprinkle with Parmesan, and garnish with extra basil. Serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 2 servings
