Burst Cherry Tomato Pasta with Burrata

Method

1. Heat olive oil in a wide saucepan over medium heat. Add sliced garlic and watch carefully as it sizzles—about 30 seconds until the edges turn golden and the kitchen fills with that sweet, mellow aroma. Pour in the whole tomatoes with their liquid (stand back as it may spatter). Use a potato masher to break tomatoes into irregular chunks, leaving plenty of rustic texture.

2. Season with salt and add most of the basil, reserving a pinch for garnish. Bring to an aggressive simmer, then partially cover with the lid slightly offset to allow steam to escape. Let bubble vigorously for 10-12 minutes until the sauce deepens in color and thickens noticeably—it should coat a spoon. For a smoother consistency, blend briefly with an immersion blender, though the chunky texture is worth preserving.

3. While the sauce reduces, cook pasta in generously salted boiling water. Start tasting 2 minutes before the package timer finishes—the pasta should offer slight resistance when bitten. Reserve 1/4 cup pasta water before draining.

4. Add drained pasta directly to the tomato sauce. Toss vigorously, adding splashes of reserved pasta water to create a silky emulsion that clings to every strand. Transfer to a warmed platter or shallow bowl.

5. Scatter halved cherry tomatoes around the edges. Grate Parmesan generously over the center. Place the burrata in the middle—let each person tear it themselves at the table for that dramatic, creamy moment, or break it into pieces and fold gently through the pasta. Finish with reserved basil, cracked pepper, and a final drizzle of olive oil.