Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 1 lb cherry tomatoes, halved
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 large burrata, about 8 oz
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
- 1 pinch red pepper flakes (optional, for a bit of heat)
- Grated Parmesan cheese for serving (optional)
If you’re looking to make this dish a little different, you could substitute the spaghetti for penne or fusilli. The burrata could be swapped with fresh mozzarella if burrata is hard to find, although I must say, there’s nothing quite like the creaminess it brings.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and season with salt, pepper, and red pepper flakes if using. Cook for 5-7 minutes or until the tomatoes begin to soften and release their juices.
- Toss the cooked pasta in the skillet with the tomatoes, adding a splash of the reserved pasta water to help create a light sauce that clings to the pasta.
- Transfer the pasta to a serving dish. Tear the burrata over the top, allowing the creamy interior to spill out over the pasta.
- Scatter fresh basil leaves over the top. Add more salt and pepper to taste, and finish with a sprinkle of Parmesan cheese if desired.
- Serve immediately, ensuring each plate gets a generous helping of burrata.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
