Burrata with Burst Cherry Tomato Sauce

Method

1. Place a 3-quart saucepan over medium heat. Add 1 tablespoon of the olive oil, then scatter in the sliced garlic. Let the garlic sizzle gently for 45 to 60 seconds, watching closely until it turns pale gold and releases its aroma. Pour in the crushed tomatoes with their liquid, being cautious of any splattering. Stir in 1/2 teaspoon of the salt, then increase heat to medium-high until the sauce reaches a vigorous simmer. Maintain this rapid bubble for 10 to 12 minutes, stirring occasionally, until the sauce reduces by roughly one-third and thickens noticeably.

2. While the sauce reduces, bring a large pot of water to a rolling boil. Season the water generously—it should taste distinctly salty, like a mild broth. Add the spaghetti and cook until just tender, approximately 1 minute less than the package directions indicate. The pasta should hold its shape with a slight bite at the center. Reserve 1/2 cup of the starchy cooking water before draining.

3. Stir the halved cherry tomatoes into the simmering sauce. Cook for 2 minutes until they begin to soften and release their juices. Add half the torn basil and stir to incorporate. Taste and adjust seasoning with remaining salt.

4. Add the drained pasta to the sauce. Toss vigorously, adding splashes of reserved pasta water to create a light coating that clings to each strand. Divide between two warmed shallow bowls.

5. Nestle half the burrata ball onto each portion. Scatter the grated Parmesan over the top, then finish with the remaining basil, a drizzle of the remaining olive oil, and a crack of fresh black pepper. Serve immediately, instructing guests to tear the burrata and toss it through the pasta at the table.