Instructions:

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Use about 1 tbsp of salt for every 4 liters of water.

Add the spaghetti and cook according to the package instructions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta water before draining.

Step 2: Cook the Sauce

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.

Add the sliced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Toss in the halved cherry tomatoes, and season with a pinch of salt and black pepper.

Cook the tomatoes for 5–7 minutes, stirring occasionally, until they soften and release their juices, forming a light sauce.

Add the crushed red pepper flakes (if using) for a hint of spice.

Step 3: Combine Pasta and Sauce

Add the cooked spaghetti to the pan with the tomato sauce.

Toss to coat the pasta evenly, using tongs if needed. If the sauce seems too dry, add a splash of the reserved pasta water to loosen it up.

Stir in the torn basil leaves for a fresh, aromatic touch.

Step 4: Plate and Garnish

Divide the pasta among plates or serve it family-style in a large bowl.

Tear the burrata into chunks and place them on top of the pasta.

Add a sprinkle of Parmesan cheese if desired.

Step 5: Serve Immediately

Serve the dish immediately while the burrata is still cool and creamy, creating a beautiful contrast with the warm pasta.

Variations and Tips:

Vegetarian Option: This dish is naturally vegetarian!

Gluten-Free: Substitute spaghetti with your favorite gluten-free pasta.

Vegan Substitution: Replace burrata with a vegan cashew cream or plant-based mozzarella for a vegan-friendly option.

Protein Additions: Add grilled shrimp or pan-seared chicken breast for extra protein.

Herbal Variations: Swap basil for fresh parsley or oregano for a different flavor profile.