Name: Spaghetti with Burrata Tomato Sauce
Yield: 3 servings
Cuisine: Italian
Ingredients: 250 g Spaghetti; 375 g Cherry Tomatoes; 40 g Butter; 12 g Garlic; 3 g Salt; 1.2 g Black Pepper; 1 g Dried Thyme; 250 g Burrata; 3 g Basil; 0.3 g Red Pepper Flakes; 120 g Water

Spaghetti with Burrata Tomato Sauce

blended cherry tomato and burrata sauce

Makes 3 servings · 682 kcal per serving

Ingredients

250 g Spaghetti
375 g Cherry Tomatoes
40 g Butter
12 g Garlic
3 g Salt
1.2 g Black Pepper
1 g Dried Thyme
250 g Burrata
3 g Basil
0.3 g Red Pepper Flakes
120 g Water

Method

Halve the cherry tomatoes and sauté them in most of the butter with the sliced garlic, salt, pepper, and thyme. Cook until they collapse, give up their juices, and the skins start slipping off, ~10–12 min. Tip them into a blender with the burrata, basil, red pepper flakes, and the last of the butter straight from the fridge, and blend smooth. Return the sauce to the pan.
Boil the spaghetti in well-salted water and reserve some of the cooking water before draining. Stir the reserved water into the sauce and simmer a few minutes to bring it together, then toss the drained spaghetti through.