Ingredients
1lbuncooked pasta
2tbspbutter,or olive oil
2pintscherry tomatoes
6clovesgarlic,peeled and lightly smashed
sea salt and freshly-cracked black pepper
1fresh burrata cheese,large ball
2cupsfresh basil leaves,loosely packed, roughly chopped
⅔cuppine nuts,toasted
Preparation
Bring a large pot of generously-salted water to a boil. Add the pasta and cook until 1 minute shy of al dente.
Meanwhile, as soon as the pasta is added to the boiling water, begin cooking the tomato sauce. Melt the butter (or olive oil) in a large sauté pan over medium-high heat.
Add the tomatoes and garlic. Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce. Reduce heat to low, season with salt and pepper to taste, then remove and discard the smashed garlic.
Let the tomato sauce continue cooking on low until the pasta is ready to go.
Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine. Tear the ball of burrata into 6 or 8 rough pieces.
Then add the burrata, basil, ⅓ cup of the toasted pine nuts, and ½ cup of the hot starchy pasta water to the pasta.
Toss until the pasta is evenly combined and al dente. If the pasta seems too dry, just mix in more starchy pasta water as needed.
Dish the servings up immediately while the pasta is hot and the cheese is still gooey. Sprinkle each serving with the remaining pine nuts and enjoy!
