12 ounces spaghetti
Divided into three tablespoons plus one teaspoon of extra virgin olive oil
Cherry tomatoes – 1 pound
Four cloves garlic, minced
One shallot, minced
1/4 teaspoon red pepper flakes crushed
Red wine vinegar, two teaspoons
To taste, add Kosher Salt and freshly ground Black Pepper
8 ounces burrata cheese
Fresh basil leaves torn into 1 cup
According to the package directions, cook pasta in a large pot with salted boiling water. Drain well, and add one teaspoon of olive oil. Set aside.
Heat the remaining three tablespoons of olive oil in a large pan over medium-high heat. Add the tomatoes, garlic shallot, and red pepper flake. Stir occasionally as you cook, for about 5 minutes or until the tomatoes start to burst.
Remove from heat. Add red wine vinegar and season to taste with salt and pepper.
Serve immediately with the tomato mixture and topped with basil and burrata.