Tomato Basil Burrata Pasta

• 1 pint cherry tomatoes
• 8 oz angel hair pasta
• 4-5 cloves garlic cloves (sliced or minced)
• 2 tbsp butter
• 2 tbsp olive oil
• big handful fresh basil (chopped)
• 1/2 cup reserved pasta water
• freshly grated parmesan
• salt
• black pepper
• 1 ball burrata or stracciatella cheese
• red pepper flakes (optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook angel hair pasta until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Meanwhile, heat olive oil and butter in a large skillet over medium heat.

3. 3

   Add garlic and cook for about 30 seconds until fragrant.

   0.5 min
4. 4

   Add cherry tomatoes with a generous pinch of salt. Cook 6–8 minutes, stirring occasionally, until blistered and burst. Gently press some tomatoes with the back of a spoon to create a light tomato sauce.

   8 min
5. 5

   Add a splash of reserved pasta water and stir well until glossy.

6. 6

   Toss in the cooked angel hair pasta, parmesan, black pepper, and fresh basil. Add more pasta water as needed to loosen the sauce.

7. 7

   Finish with creamy stracciatella cheese or a ball of burrata right on top. Sprinkle with extra parmesan, basil, black pepper, and red pepper flakes if desired.