Pasta con Burrata

Ingredients

Instructions

1. 1

   Bring a large pot of water to a boil. Salt it with the fine salt. While the water heats, halve the cherry tomatoes, thinly slice the garlic, and tear the basil leaves into large pieces.

2. 2

   Cook the spaghetti or linguine in the boiling water until just shy of al dente, according to the packet time. Before draining, scoop out the reserved pasta water.

3. 3

   Meanwhile, warm the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red chili flakes and cook for 30-60 seconds until fragrant but not browned; if the garlic colors too quickly, lower the heat immediately so it stays sweet, not bitter.

4. 4

   Add the cherry tomatoes, the 3 g fine salt, and black pepper. Toss and cook over medium-high heat for 5-7 minutes, stirring occasionally, until the tomatoes soften and several burst into a light sauce. Press a few with a spoon to help create a juicy coating for the pasta.

5. 5

   Add the drained pasta to the skillet with about 60 ml of the reserved pasta water. Toss vigorously for 1-2 minutes until the pasta is glossy and coated. Add a little more pasta water as needed; the sauce should cling to the strands, not pool in the pan.

6. 6

   Turn off the heat and fold in half of the basil. Taste and adjust seasoning if needed.

7. 7

   Divide the pasta between warm bowls. Tear the burrata over the top so the creamy center spreads into the hot pasta, then finish with the remaining basil and a final spoonful of tomato juices from the pan. Serve immediately.

Nutrition per serving

Notes

• •For the best texture, bring the burrata out of the fridge 10-15 minutes before serving so its center is creamy and not cold.
• •If your tomatoes are very sweet, keep the chili subtle; if they are mild, a little extra chili helps brighten the sauce.
• •Short pasta also works, but long pasta catches the creamy burrata especially well.
• •Serve with a simple green salad or grilled zucchini for an easy meal.

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