Summery Cherry Tomato & Burrata Spaghetti

1. Preheat oven to 400F and begin boiling a large pot of water for the pasta with some salt.
2. Wash then cut your cherry tomatoes into vertical halves. Place them skin side down into an oven-safe tray then drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper, to taste. Roast the tomatoes for 30 to 35 minutes.
3. Add the spaghetti to the boiling water and cook until al dente. Remember to save 1 cup of pasta water and set aside. Drizzle a tablespoon of olive oil onto the drained pasta to prevent clumping.
4. While the tomatoes are roasting make the aglio e olio sauce: pour 1/2 cup of extra virgin olive oil into a large pan on a medium heat. Once hot but not crazy hot, add ten garlic cloves cut into thin slivers. Mix the garlic often for 2 to 3 minutes until the garlic is lightly brown. Once lightly brown, optionally add the chili flakes and stir for another minute.
5. Now, stir in the pasta water to the oil and garlic. Add the cooked spaghetti and parsley, stir thoroughly.
6. Top with the roasted cherry tomatoes, salt, and pepper. Slap the burrata on top and satisfyingly cut it open and mix with the pasta. Optionally add some fresh parmesan cheese.
7. That’s it… enjoy ✅