Burrata Pasta with Cherry Tomatoes

Instructions

1. Cook the pasta
   Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
2. Prepare the tomato sauce
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant but not browned, about 1-2 minutes. Add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 5-7 minutes.
3. Create the sauce
   Lightly crush some of the tomatoes with a wooden spoon to create a sauce-like consistency while leaving some intact for texture. Add the lemon juice and zest, then remove from heat.
4. Combine pasta and sauce
   Add the drained pasta directly to the skillet with the tomato sauce. Toss to combine, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency. Stir in the torn basil leaves.
5. Add the burrata
   Transfer the pasta to a serving dish. Tear the burrata into pieces and scatter over the hot pasta. The heat from the pasta will slightly melt the burrata, creating a creamy sauce.
6. Finish and serve
   Drizzle with additional olive oil, sprinkle with freshly ground black pepper, and garnish with more fresh basil leaves and toasted pine nuts if using. Serve immediately while the burrata is still creamy and slightly warm.