Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat evenly. Roast for 20 minutes, or until the tomatoes are bursting and slightly caramelized.
- While the tomatoes roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about ½ cup of pasta water, then drain the spaghetti in a colander. Set aside.
- In a large skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant, about 1 minute, being careful not to burn it. Pour in the heavy cream and stir well to combine with the garlic. Let the cream warm and slightly thicken, about 2-3 minutes.
- Add the roasted cherry tomatoes to the cream sauce, stirring gently. Then add the cooked spaghetti into the pan, tossing to coat the pasta evenly. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Turn off the heat and gently tear the burrata cheese over the pasta. The cheese will melt slightly from the residual heat, creating a creamy, luscious texture. Toss carefully to distribute the burrata without fully breaking it down. Finish with fresh basil leaves for a burst of color and fragrance.
- Serve immediately with an optional sprinkle of freshly grated Parmesan cheese for extra savory richness. Pair this dish with a light salad or some crusty bread to soak up the sauce.
Notes
- Add reserved pasta water gradually to adjust sauce consistency perfectly.
- Do not burn the garlic to avoid bitterness; cook it gently until fragrant.
- Add burrata off the heat to maintain its creamy texture without overcooking.
- Roast tomatoes longer or increase oven temperature if they aren't bursting.
- Store roasted tomatoes and cooked pasta separately for up to 3 days; add burrata fresh when serving.