Summer Tomato Burrata Pasta

1 tablespoon olive oil 

3 garlic cloves, minced 

1 pack cherry tomatoes 

1 teaspoon Pacific Coast Flake Salt Pasta of your choice

Pancetta 

1 pound pasta

1 burrata cheese 

4-8 ounces Pancetta 

Fresh basil

1. Sauté the minced garlic in olive oil until fragrant. Add the cherry tomatoes and Pacific Coast Flake Salt. Cover and simmer for 20 minutes until the tomatoes begin to burst.
2. While the sauce is cooking, boil your pasta according to package instructions. 
3. In a separate pan, fry the pancetta until crispy. 
4. Once the pasta and sauce are done, combine the pasta with the sauce in a large bowl. 
5. Top with the crispy pancetta, then place the burrata on top and cut it open. Garnish with fresh basil and serve!

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