Spaghetti al Pomodoro with Burrata - A 30-Minute Italian Masterpiece! Fresh tomatoes, creamy burrata, and fragrant basil make this dish a total crowd-pleaser. Ready to fall in love?
Boil Pasta:
Bring 2.5-3L (10-12 cups) water with 1 tosp salt to a boil. Add spaghetti and cook 1 min less than package instructions for al dente.
Make Sauce:
Heat 2 tbsp olive oil in a large skillet over medium. Add garlic cloves for 1-2 min until fragrant, then add cherry tomatoes. Increase heat and stir until tomatoes soften into a velvety sauce (5-7 min). Season with salt & pepper. Stir in a handful of fresh basil leaves.
Marry Pasta & Sauce:
Using tongs, transfer al dente spaghetti to the sauce. Add ½ cup (120ml) starchy pasta water. Toss over medium heat for 1-2 min until the sauce coats the pasta. Add more pasta water if needed.
Finish:
Discard garlic. Plate pasta, top with burrata (halved or quartered), extra basil leaves, and a sprinkle of Parmesan and red pepper flakes for a spicy kick.