Spaghetti with Wilted Tomatoes and Burrata

Coastal Living
Spaghetti with Wilted Tomatoes and BurrataRecipe

Photo: Jen Causey; Styling: Rachael Burrow

Makes 4 servings


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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)


1. Cook pasta according to package directions. Before draining, set aside 1/4 cup cooking liquid.

2. 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.

Created date

June 2015