Pasta Pomodoro with Burrata

Wash the cherry tomatoes. Cut them in half. Peel and slice the garlic cloves lengthwise. Roughly chop the fresh basil leaves.

Heat the olive oil in a large pan over medium heat. Add the halved cherry tomatoes and cook them down. Stir occasionally until they soften significantly and start to break apart, forming a rustic sauce. This can take about 10-15minutes.

Once the tomatoes have started to break down, add the sliced garlic cloves to the pan. Season generously with salt and freshly ground black pepper to your liking.

Continue to cook the sauce, stirring occasionally, until it thickens to your desired consistency.

Stir in the chopped fresh basil leaves into the tomato sauce.

While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Before draining the pasta, reserve about 100 ml of the pasta cooking water. Drain the cooked spaghetti.

Add the drained spaghetti directly into the pan with the tomato sauce. Add a splash of the reserved pasta water, about 50 ml, to help emulsify the sauce and coat the pasta.

Toss the pasta and sauce together vigorously for 1-2 minutes until the pasta is fully coated and has absorbed any excess liquid, becoming perfectly combined.

Divide the pasta pomodoro into two portions. Top each serving with half of burrata, allowing its creamy interior to melt slightly over the warm pasta.