Summer Spaghetti with Tomatoes, Burrata, & Basil

Serves 4


  • 2 pints ripe cherry tomatoes, halved
  • 5 garlic cloves, minced
  • 1/4 cupĀ olive oil
  • splash of balsamic vinegar
  • kosher salt and freshly ground pepper
  • 12 ounces fresh spaghetti
  • 1/4 cup fresh basil
  • 8 - 12 ounces burrata cheese
  • olive oil, coarse sea salt, and parmesan for finishing

  1. In a large skillet, place olive oil and minced garlic. Warm over medium and let sizzle for about 1 minute, just until garlic starts to turn golden. Add tomatoes, a pinch of salt and pepper, and splash of balsamic, and let cook for 1 - 2 minutes, just until tomatoes are warm through.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook spaghetti according to package directions, then use a slotted pasta spoon to transfer spaghetti to pan with tomatoes. If some of pasta water transfers with the pasta, that's fine - the starch will help the sauce coat the strands.Toss the spaghetti well, then transfer to a serving bowl. Top with torn basil, and use your hands to tear apart the burrata and distribute throughout the pasta. Garnish with a drizzle of olive oil, a few pinches of sea salt, and lots of fresh grated parmesan.
  3. Toss, serve, and eat up while it's still hot!