Creamy Burrata & Rustic Tomato Pasta

Method

1. Heat olive oil in a wide saucepan over medium heat until shimmering. Add sliced garlic and cook 30-45 seconds until golden and fragrant. Pour in tomatoes carefully (the hot oil will cause splattering), then use a potato masher to break them into irregular chunks. Stir in salt and torn basil.

2. Bring sauce to a vigorous simmer, partially cover with lid slightly ajar, and cook 10-12 minutes until thickened and reduced by about one-third. The sauce should have a rustic, chunky texture—avoid blending for authenticity.

3. Meanwhile, cook pasta in generously salted boiling water until al dente, about 1-2 minutes less than package directions. Reserve 1/2 cup pasta water before draining.

4. Toss hot pasta with tomato sauce, adding splashes of pasta water to achieve a glossy, coating consistency. Transfer to a platter, scatter over cherry tomatoes and grated Parmesan. Nestle the burrata in the center and finish with a drizzle of olive oil, extra basil, and black pepper. Diners tear the burrata tableside and fold it through the pasta.