When it comes to pasta, sometimes the simplest preparation yields the most delicious results. And this recipe for Fresh Spaghetti with Heirloom Tomatoes and Burrata proves it. Al dente spaghetti is tossed with pecorino cheese and homemade, basil-infused tomato sauce, then topped with rich, creamy burrata cheese. No matter which way you twirl it, this next-level noodle dish delivers glorious taste with just a handful of fresh ingredients.
Starchy pasta cooking water will give your sauce a perfect consistency and help it to cling to the noodles. Keep adding it until the sauce is silky—you may need more than you think.
Burrata is delicate, so be sure to handle it gently. Discard only the watery liquid from the container, not cheese solids.
1 clove garlic
1 pint heirloom cherry tomatoes
1⁄4 ounce fresh basil, divided
1⁄8 teaspoon crushed red pepper
2 tablespoons white wine
1⁄2 cup tomato purée
8 ounces fresh spaghetti
2 tablespoons grated pecorino cheese
8 ounces burrata cheese
2 tablespoons olive oil
10″ large pot
12″ large pan
Bring a large pot of water to a boil over high heat. Mince garlic. Rinse tomatoes and halve. Rinse basil and set aside 1 whole sprig; roughly chop remaining leaves, discarding stems.
Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium-high and add tomatoes. Sauté, breaking up tomatoes with a spoon, until they begin to soften, 4-5 minutes. Season with 1⁄4 teaspoon salt and black pepper as desired.
Add white wine, tomato purée, and whole basil sprig to pan with tomatoes. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until tomatoes are very tender, 1-2 minutes. Remove pan from heat.
Season boiling water generously with salt. Stir in spaghetti and cook until al dente, about 3 minutes. Reserve 1⁄2 cup pasta cooking water, then drain.
Remove and discard basil sprig from tomato sauce, then add spaghetti to pan, over medium heat. Cook, stirring, until coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles (see Recipe Tip). Stir in pecorino. Taste and add more salt and black pepper as needed.
Plate spaghetti. Remove burrata from container, discarding excess liquid (see Recipe Tip). Tear into bite-sized pieces and place over plated spaghetti. Garnish with chopped basil for a pop of color, grab a fork, and twirl away.