Summer Spaghetti with Tomatoes and Burrata

Yield: 4 servings

Prep: 10

Cook: 15

Total: 25

The quickest 25 min meal ever! This is so simple yet so amazingly good with fresh tomatoes, basil and burrata!

5 stars (7 ratings)

Ingredients

12 ounces spaghetti
3 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 pound cherry tomatoes
4 cloves garlic, minced
1 shallot, minced
¼ teaspoon crushed red pepper flakes
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper, to taste
8 ounces burrata cheese
1 cup torn fresh basil leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in 1 teaspoon olive oil; set aside.
Heat remaining 3 tablespoons olive oil in a large skillet over medium high heat. Add tomatoes, garlic, shallot and red pepper flakes. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes.
Remove from heat. Stir in red wine vinegar; season with salt and pepper, to taste.
Serve spaghetti immediately with tomato mixture, topped with burrata and basil.

This Summer Spaghetti with Tomatoes and Burrata recipe is brought to you by DAMN DELICIOUS

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