SUMMER SPAGHETTI WITH TOMATOES, BURRATA, AND BURRATA

INGREDIENTS

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

Instructions

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.