Ingredients:

  • 1 lb Rigatoni, Mafaldine, or Bucatini
  • 2 tbsp Sea salt
  • 2 pints Cherry or Grape tomatoes
  • 1/3 cup Extra virgin olive oil
  • 6 cloves Garlic, thinly sliced
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly cracked black pepper
  • 2 balls Fresh Burrata cheese (approx. 226g each)
  • 1 cup Fresh basil leaves, torn
  • 1/4 cup Freshly grated Parmigiano-Reggiano
  • 1 tbsp Aged balsamic glaze

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook your pasta for 2 minutes less than the package instructions to ensure an al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. While the pasta boils, heat the olive oil in a 12-inch wide skillet over medium-high heat. Once shimmering, add the whole tomatoes and let them sit undisturbed for 2-3 minutes until the skins begin to char and pop.