Spaghetti With Intensely Garlicky Bursting Tomatoes And Burrata
Being a private chef for 10 years meant that I was surrounded by the most delicious, inventive food all day every day. So when I arrived home, starving, all I wanted was something easy, delicious and full of flavour. This pasta does just that, and is still a staple of mine all these years later.
- Yield: Serves 2
2 tbsp olive oil
4 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
300g cherry tomatoes
½ tsp caster sugar
Maldon salt and pepper
250g spaghetti or linguine
handful of chopped fresh basil, plus more for sprinkling
1 large ball of burrata cheese, torn
parmesan cheese, for topping
Heat the olive oil in a large pan over medium-low heat. Add in the garlic, and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook until they begin to burst. Add the sugar. Smoosh them with the back of a wooden spoon gently to encourage them to burst.
While the tomatoes do their thing, bring a pot of salted water to a boil and cook the pasta.
Once the pasta is done, drain it (save a cup of cooking water) and add it directly to the tomatoes. Toss the mixture a few times so all the pasta is coated. Add a splash of pasta water as needed. Turn off the heat and toss in the fresh basil. Taste and check for seasoning.
Top with burrata cheese.
Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes and a drizzle of olive oil