Tomato and Basil Pasta

Author: Martha Stewart


Tomato and Basil Pasta


· 1/4 cup extra-virgin olive oil· 3 thinly sliced garlic cloves· 1/2 teaspoon coarse salt· 1/2 teaspoon freshly ground pepper, plus more for sprinkling· 1 pound cooked and drained short pasta (such as campanelle)· 4 medium tomatoes· 1 pound burrata or mozzarella cheese· Small basil leaves


Step 1Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.