Danguolė’s pasta with burrata and pesto sauce – a quick dinner reminiscent of Italy

Needed:

• 300 g pasta (spaghetti, tagliatelle, or other favorites)
• 1 large burrata cheese
• 4–5 tablespoons pesto sauce
• 2 cloves of garlic
• a handful of cherry tomatoes
• 2 tablespoons olive oil
• salt to taste
• freshly ground black pepper
• a few basil leaves for garnish
• grated parmesan (optional)

Preparation:

1. Cook the pasta in salted water according to the manufacturer’s instructions, leaving it slightly firm – al dente. Reserve about half a cup of the pasta cooking water.
2. Heat olive oil in a pan, briefly sauté the chopped garlic until fragrant. Add halved cherry tomatoes and simmer for a few minutes.
3. Add the pasta, pesto sauce, and a little pasta cooking water to the pan with the tomatoes. Mix well so the sauce evenly coats the pasta.
4. Place the pasta on plates, top with torn burrata cheese. Season with black pepper, basil leaves, and, if desired, sprinkle with parmesan.