Burrata & Cherry Tomato Spaghetti

Method

1. Place a medium saucepan over medium heat. Add the olive oil and sliced garlic, stirring occasionally, until the garlic turns a pale golden color and releases its aroma—about 45 seconds. Watch carefully; burned garlic turns bitter.

2. Pour in the whole tomatoes with their liquid. The mixture will splatter initially—stand back and let it settle. Use a potato masher to break the tomatoes into irregular chunks, leaving plenty of texture. Season with salt and scatter in the torn basil.

3. Bring the sauce to a vigorous simmer, then partially cover with the lid cracked open. Maintain a rapid bubble for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the oil floats to the surface in orange streaks. Taste and adjust seasoning.

4. Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until al dente—set a timer for 1 minute before the package's minimum time, then taste. The strands should have zero chalkiness but retain a slight resistance when bitten.

5. Reserve 1/2 cup of the starchy pasta water before draining. Return the drained pasta to the pot and add the tomato sauce, tossing vigorously to coat. Add splashes of pasta water if the sauce seems too thick—the consistency should glaze each strand without pooling.

6. Divide the pasta between warmed shallow bowls. Fan the sliced grilled chicken alongside, then shower with Parmigiano-Reggiano. Nestle the burrata ball in the center and arrange the halved cherry tomatoes around the edges. Finish with a thread of olive oil, cracked pepper, and additional basil leaves. Tear the burrata at the table and fold the creamy center through the pasta.