Ingredients:

  • 1 lb spaghetti
  • 2 pints cherry tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn
  • 2 balls (200g each) burrata cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions. Reserve 1 cup of the starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook without stirring for 2-3 minutes until the bottoms are charred. Stir in the sliced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Using a wooden spoon or potato masher, gently press down on the tomatoes as they soften. Continue cooking for 5-7 minutes until the tomatoes collapse into a thick, jammy consistency. Stir in the salt and black pepper.
  4. Toss the al dente pasta directly into the skillet. Pour in 1/2 cup of the reserved pasta water and the lemon juice. Toss vigorously over medium heat for 2 minutes until the sauce thickens and glazes the noodles. Fold in the fresh basil.
  5. Divide the pasta among bowls. Place a piece of burrata cheese in the center of each serving. Sprinkle with grated Parmesan and a final drizzle of olive oil.