Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes plus extra for garnish
- 3 cups cherry tomatoes halved
- Salt and pepper to taste
- 8 ounces pasta spaghetti or linguine
- 8 ounces burrata cheese torn into pieces
- 1/3 cup fresh basil chopped, plus extra for garnish
- Grated Parmesan cheese for topping
Instructions
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic, onion powder, dried oregano, dried basil, and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant, then add the halved cherry tomatoes.
- Add salt and pepper to taste. Allow the tomatoes to simmer for approximately 20 minutes, stirring occasionally, until they start to burst.
- While the sauce simmers, boil salted water in a large pot. Add pasta and cook until al dente per package instructions. Drain, reserving some pasta water.
- Add the drained pasta to the skillet with the tomato sauce. Toss gently to coat the noodles evenly, adding a splash of pasta water if needed to loosen the sauce.
- Remove the skillet from heat. Gently stir in the torn burrata cheese and chopped basil. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately, topped with grated Parmesan and a sprinkle of extra red pepper flakes if desired.
