Burrata Pasta

Burrata Pasta


This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table.
  • 8 ounces uncooked fusilli pasta
  • 3 tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces burrata cheese, torn
  • ¼ cup minced fresh basil
  • Crushed red pepper flakes, optional
  1. Cook fusilli according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add tomatoes; cook and stir until just softened, 3-4 minutes. Add garlic, salt and pepper; cook 1 minute longer.
  3. Drain pasta, reserving ¼ cup cooking liquid. Add pasta and cooking liquid to tomato mixture; stir to combine. Remove from heat. Stir in burrata and basil; garnish with red pepper flakes, if desired.

All rights and material belong to owners tasteofhome.com