Pasta with Tomatoes and Burrata

Wash the cherry tomatoes and cut them in half. Peel the garlic and chop it finely.

Bring a large pot of water to a boil, season it with salt, and cook the spaghetti until al dente.

Pour the 3 tablespoons olive oil into a large frying pan and gently sauté the garlic over medium heat. As soon as it becomes fragrant, add the cherry tomatoes.

Cook the tomatoes for 5 minutes so they release their juices. Season with salt and ground pepper and add half of the fresh basil leaves.

Very briefly blend about one third of the cooked tomatoes. If you prefer a completely smooth sauce without tomato skins, you can blend all of them, although leaving some whole gives the dish more texture and color.

Return the blended tomato mixture to the pan and add a little of the spaghetti cooking water. Stir well and adjust the seasoning to taste.

Add the al dente spaghetti to the tomato sauce along with the remaining fresh basil. Toss thoroughly so the pasta is evenly coated.

Divide the pasta between two plates and make a small hollow in the center of each portion. Place one small burrata in each hollow and serve immediately. To eat, cut or open the burrata and mix its creamy center through the pasta.