Ingredients:
8 oz pasta (spaghetti, rigatoni, or fusilli work well)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1 ball burrata cheese (about 4 oz)
Fresh basil leaves, torn
Extra olive oil, for drizzling
Directions:
Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
Make garlic oil: In a large skillet, heat olive oil over medium heat. Add sliced garlic and cook until lightly golden, about 1–2 minutes.
Add tomatoes: Stir in cherry tomatoes and a pinch of salt, pepper, and red pepper flakes. Cook 5–7 minutes until tomatoes soften and burst slightly.
Combine with pasta: Add cooked pasta to the skillet along with a splash of reserved pasta water. Toss to coat in the tomato garlic oil.
Serve: Plate the pasta, tear burrata over the top, and finish with fresh basil and a drizzle of good olive oil.
Enjoy: Serve immediately while burrata is creamy and warm.
Nutritional Info (per serving, makes 2 servings):
Calories: 510
Protein: 17g
Fat: 22g
Carbohydrates: 58g
Fiber: 4g
Sugar: 6g
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