Pasta with Cherry Tomatoes, Mint, and Burrata
 
 
A summery pasta with cherry tomatoes, mint, and burrata.
Yield: 4-6 servings
Ingredients
  • 1 lb cavatappi or fusilli
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 1 quart cherry tomatoes, halved
  • 3 tbsp unsalted butter
  • 4 oz parmigiano-reggiano cheese, grated
  • 8 oz burrata, torn into bite sized chunks
  • 3 cups fresh mint leaves, torn
  • salt and black pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook to desired consistency. Drain, reserving ½ cup of the cooking water. Set aside.
  2. Meanwhile, heat a 12-inch skillet over medium-high heat. Add the olive oil to the pan. Once hot, stir in the garlic, red pepper flakes, and a pinch of salt. Cook until fragrant, about 1 minute. Add in the tomatoes and cook until they start to burst and release their juices, about 8 minutes.
  3. Add the pasta to the skillet along with a bit of the reserved pasta water, if needed to make a sauce. Increase the heat to high and add in the butter and parmigiano-reggiano. Toss until everything is well coated, adding more pasta water if necessary. Season to taste with salt and black pepper.
  4. Divide the pasta among serving bowls. Top each with chunks of the burrata and a handful of fresh mint just before serving.
Notes
Recipe from Dinner: Changing the Game
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/08/pasta-with-cherry-tomatoes-mint-and-burrata.html