The Creamy Cherry Tomato Pasta You Need In Your Life

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Halve the cherry tomatoes.
2. Pour EVOO into a pan and crush in two garlic cloves. Before the oil gets too hot, add a little water so the garlic doesn't burn.
3. Stir with a spoon and wait 10 seconds.
4. Add the tomatoes and wait until their juice runs out, gently pressing them with a wooden spoon to help it along.
5. Season with salt and pepper, lightly on the salt since the pecorino is salty, and be generous with the pepper.
6. Transfer the contents of the pan to a blender, add a little EVOO, and blend gently for 10 seconds.
7. Return the blended sauce to the pan.
8. Boil the pasta and add a mug of pasta water to the sauce.
9. Bring a large pot of water to a boil with 1 tablespoon of rock salt. Once boiling, push in the spaghetti with a wooden spoon and cook according to the package instructions, stirring every 2-3 minutes.
10. Drain the pasta, reserving 1-2 mugs of pasta water.
11. Add the pasta to the sauce, mix, then pour in another mug of pasta water and stir until fully combined.
12. Toss the pasta and sauce so it absorbs the sauce, then break it apart, add extra fresh basil, and toss again.
13. Top with pecorino before adding the burrata. Cut the burrata open and mix everything together.

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KnoblauchKäseTomateNudelnKirschtomateSpaghettiPecorinoBurrata