Burrata with Rustic Tomato Sauce

Method

1. Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until toothsome—pull it 2 minutes before package timing indicates, then drain immediately. Reserve 1/2 cup pasta water before draining.

2. While the pasta cooks, warm 1 tablespoon olive oil in a wide saucepan over medium heat. Add the sliced garlic and watch for the moment it turns pale gold and releases its aroma, about 45 seconds. Pour in the whole tomatoes carefully (the liquid will splatter), then crush them with a wooden spoon into rough, uneven pieces. Season with salt and half the basil.

3. Bring the sauce to an active simmer, partially cover, and cook 10-12 minutes until it thickens and the raw tomato taste fades. The texture should be rustic and chunky—resist the urge to blend it smooth.

4. Toss the drained pasta into the sauce with a splash of pasta water. Agitate the pan to coat every strand, adding more water if the mixture looks dry. Divide between warm shallow bowls.

5. Scatter the halved cherry tomatoes around the edges. Dust with grated Parmigiano. Nestle the burrata in the center, drizzle with remaining olive oil, and finish with cracked pepper, remaining basil, and a pinch of flaky salt. Break the burrata tableside and fold it through the pasta.

6. Serve immediately while the burrata is still molten at the center.