Burrata & Cherry Tomato Spaghetti

Method

1. Place a wide saucepan over medium heat. Add the olive oil and swirl to coat the pan. Scatter in the sliced garlic and cook, stirring occasionally, for 60 to 90 seconds until the edges turn golden and the kitchen fills with a sweet, toasted aroma. Do not walk away—this moves fast.

2. Pour in the whole tomatoes, crushing them with a wooden spoon as they hit the pan. The liquid will sizzle dramatically; stand back briefly. Season with salt and add the torn basil. Bring to a vigorous simmer—you want active bubbling across the entire surface.

3. Reduce heat to medium-low, cover the pan with a lid tilted slightly open, and maintain that aggressive simmer for 10 to 12 minutes. The sauce should reduce by roughly one-third, coating the spoon thickly. For a saucier result, use an immersion blender for just 5 seconds—leave it chunky for better texture contrast.

4. While the sauce works, bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti until 2 minutes before the package directs for al dente. Reserve 1/2 cup pasta water before draining.

5. Add the drained pasta directly to the tomato sauce in the saucepan. Toss vigorously, adding splashes of reserved pasta water to create a light emulsification that clings to every strand.

6. Divide between warm shallow bowls. Shower with Parmigiano-Reggiano and arrange the cherry tomato halves cut-side up around the perimeter. Place the burrata in the center, drizzle with olive oil, and finish with torn basil and cracked pepper. Instruct diners to pierce the burrata at the table so the creamy center mingles with the sauce.