Cherry Tomato Garlic Butter Burrata Pasta

Steps

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1. 1
   Heat olive oil in a large pan over medium heat. Add the cherry tomatoes cut-side down and season with salt. Cook for 3–4 minutes until they blister and release their juices. Gently press with a spoon to burst them.
   ▶ ≈1:10
2. 2
   Add 1 tablespoon of butter, the sliced garlic, and chilli flakes. Stir to combine and let the butter melt through, cooking for 1–2 minutes until fragrant and lightly golden.
   ▶ ≈1:55
3. 3
   Pour in the white wine or stock, scraping the bottom of the pan to release any browned bits. Simmer on low heat for 2–3 minutes until reduced by half.
   ▶ ≈2:20
4. 4
   In a separate pot of salted boiling water, cook the pasta 2 minutes less than the package instructions to achieve an al dente texture. Drain and reserve about 1/2 cup of the starchy cooking water.
   ▶ ≈2:35
5. 5
   Once the sauce has reduced, add the lemon zest and juice. Add the drained pasta and fresh basil leaves directly to the pan. Toss gently over low heat, mixing the tomatoes throughout the pasta and allowing the basil to slightly wilt.
   ▶ ≈2:56
6. 6
   Add the remaining 1 tablespoon of cold butter and the grated Parmesan cheese. Stir constantly over low heat, gradually adding reserved pasta water in small amounts until you achieve a glossy, emulsified sauce. Season with salt and pepper, then remove from heat.
   ▶ ≈3:47
7. 7
   Twirl the pasta onto serving plates using tongs, arranging the tomatoes on top. Place the burrata in the centre and gently tear it open to let the creamy filling flow out. Drizzle with olive oil and finish with fresh basil and extra Parmesan.
   ▶ ≈4:38