Burrata with Chunky Tomato Sauce and Fresh Basil

Method

1. In a wide saucepan, warm 1.5 tablespoons of olive oil over medium heat until it shimmers. Add the sliced garlic and let it sizzle for 45 to 60 seconds, watching carefully until the edges turn golden and the aroma turns sweet and mellow. Pour in the whole tomatoes with their liquid—the mixture will bubble aggressively, so stand back slightly. Use a potato masher or the back of a wooden spoon to crush the tomatoes into irregular chunks, leaving some pieces purposefully rough. Stir in the salt and scatter half the basil across the top.

2. Reduce the heat to medium-low and bring the sauce to a vigorous simmer. Partially cover with a lid tilted to allow steam to escape, and cook for 10 to 12 minutes until the sauce deepens in color and coats the back of a spoon. During the final minute, stir in the remaining basil. Taste and adjust seasoning—it should taste bold and slightly sweet.

3. While the sauce reduces, bring a large pot of water to a rolling boil. Season generously with salt—it should taste like the sea. Cook the spaghetti until it holds a slight bite at the center, about 2 minutes shy of package directions. Reserve 1/2 cup of the starchy pasta water before draining.

4. Add the drained pasta directly to the tomato sauce. Toss vigorously, adding splashes of the reserved pasta water to create a glossy coating that clings to every strand. The sauce should cling to the noodles, not pool at the bottom.

5. Plate immediately: nestle the pasta in a wide shallow bowl. Shower with Parmesan curls and arrange the cherry tomato halves around the edge. Place the burrata in the center and drizzle with the remaining half tablespoon of olive oil. Finish with cracked pepper and a generous pinch of flaky salt. At the table, pierce the burrata and watch the cream spill across the top before tossing gently to distribute.

6. Alternative method: For a family-style presentation, combine everything in the pot over low heat, breaking the burrata into large pieces and folding it through just before serving. The residual warmth will soften the cheese without melting it entirely.