cup extra-virgin olive oil
thinly sliced garlic cloves
teaspoon coarse salt
teaspoon freshly ground pepper, plus more for sprinkling
pound cooked and drained short pasta (such as campanelle)
pound burrata (igourmet.com) or mozzarella cheese
Small basil leaves
1.Combine 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.