Tomato, Basil, and Burrata Linguini
12 ounces spaghetti
4 small tomatoes, quartered
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
4 cups water, plus 1/2 cup if needed
coarse salt and freshly ground pepper
fresh burrata, to finish
fresh basil, to finish
Prep | 10 min
Cook | 10 min
Total | 20 min
Combine the pasta, tomatoes, garlic, red pepper flakes, oil and water in a large heavy bottomed pan or pot (large enough to fit the pasta in without breaking).
Bring to a boil over high heat. Boil, stirring and flipping pasta with tongs until pasta is al dente and cooked through and water as nearly evaporated, about 8-9 minutes. Season to taste with salt and freshly ground pepper. Enjoy hot with fresh burrata, basil, and a tiny drizzle of olive oil, if desired.
*If your pasta is too dry without it cooking all the way through, add in the extra 1/2 cup of water during the cooking time.