# What You 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 tbsp extra-virgin olive oil
→ Cheese
06 - 9 oz burrata cheese (2 medium balls)
→ Seasonings
07 - 1 tsp sea salt, plus extra for pasta water
08 - 1/2 tsp 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.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add cherry tomatoes, salt, and pepper (plus red pepper flakes if using). Cook, stirring occasionally, for 5–7 minutes until tomatoes are softened and releasing their juices.
04 - Add the drained pasta to the skillet with the tomatoes. Toss to combine, adding a little reserved pasta water as needed to create a silky sauce.
05 - Remove from heat. Add torn basil leaves and toss gently.
06 - Transfer pasta to serving plates or a large platter. Place burrata balls on top and gently tear open to reveal the creamy centers.
07 - Drizzle with olive oil and scatter extra basil leaves over the top. Serve immediately for the best cheese pull effect.
