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Categories:
spaghetti extra-virgin olive oil containers garlic freshly ground black pepper kosher salt butter thyme burrata cheese fresh basil red pepper
Viewed: 51 - Published at: 9 years agoIngredients
- 8 ounces uncooked spaghetti
- 2 tablespoons extra virgin olive oil
- 2 (12-ounce) containers multicolor cherry tomatoes
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 tablespoons butter
- 1 teaspoon chopped fresh thyme
- 8 ounces burrata cheese
- 2 tablespoons small fresh basil leaves
- Dried crushed red pepper (optional)
Method
- Cook pasta according to package directions. Before draining, set aside 1/4 cup cooking liquid.
- Meanwhile, heat oil in a large skillet over medium heat. Add tomatoes; cook 3 minutes. Reduce heat to medium-low. Add garlic, black pepper, and 1/2 teaspoon salt; cook 10 minutes or until tomato skins burst and tomatoes start to collapse. Add cooked pasta, reserved 1/4 cup cooking liquid, butter, thyme, and 1/4 teaspoon salt; toss well to combine. Top with cheese, basil, and red pepper, if desired.
