Ingredients

1 serving

• 90–100g spaghetti
• 200g cherry tomatoes
• 2–3 garlic cloves, thinly sliced
• 2 tbsp extra virgin olive oil
• ½ tbsp butter, optional
• Salt, to taste
• Black pepper, to taste
• Pasta water, as needed
• Fresh basil
• 1 burrata

Steps

1. Cook the pasta

   Salt your water well and cook the pasta until 1 minute before al dente. Reserve some pasta water before draining.

2. Start the tomato sauce

   Add olive oil and sliced garlic to a pan. Cook on low heat until fragrant, but do not let the garlic brown too much.

3. Add the tomatoes

   Add cherry tomatoes, salt, black pepper, and chili flakes if using. Cook for 5–7 minutes, until the tomatoes soften and release their juices.

4. Make it saucy

   Gently press some of the tomatoes with a spoon. Add a splash of pasta water and let it simmer into a glossy sauce.

5. Add the pasta

   Transfer the pasta into the pan and toss well with the tomato sauce.

6. Finish with basil

   Add fresh basil and butter if using. Toss again until glossy. Add more pasta water if the sauce looks dry.

7. Plate

   Twirl the pasta onto a plate and spoon the extra tomatoes on top.