Burrata & Burst Tomato Pasta

Method

1. Place a wide saucepan over medium heat. Add 2 tablespoons of the olive oil, then drop in the sliced garlic. Cook, stirring frequently, for 45 to 60 seconds until the edges turn golden and the kitchen fills with that sweet, toasty aroma. Watch closely—the garlic should be fragrant but not brown.

2. Dump in the canned tomatoes with their liquid (the pan will hiss and steam, so stand back). Use a sturdy wooden spoon to crush the tomatoes into rough, irregular chunks—no need for perfection here. Stir in the salt and three-quarters of the torn basil. Let the sauce come to an active simmer, then partially cover and cook 10 to 12 minutes until it thickens and the bright red color deepens to a richer hue. The surface should bubble steadily but not aggressively.

3. While the sauce reduces, bring a large pot of water to a rolling boil. Salt it until it tastes pleasantly seasoned—not seawater, but noticeably briny. Cook the pasta 2 minutes shy of package directions; it should offer gentle resistance when bitten. Reserve 120ml of the starchy pasta water before draining.

4. Swirl the drained pasta into the tomato sauce. Add a splash of the reserved pasta water and toss vigorously, letting the starches meld with the sauce. The noodles should be glossy and well-coated, with the sauce clinging to every strand. Remove from heat and fold in the remaining torn basil.

5. Divide between warmed shallow bowls. Scatter the halved cherry tomatoes around the perimeter. Shower with the grated Parmigiano, then place the burrata ball in the center. Drizzle with the remaining 2 tablespoons of olive oil and finish with a few fresh basil leaves. Serve immediately, instructing guests to tear the burrata at the table and fold it through the warm pasta—the cream inside will melt into a luxurious sauce.