Fresh Spaghetti with Heirloom Tomatoes and Burrata

My husband and I signed up for Plated meal delivery service over a year ago. Having three meals ready to prepare after a long day at work helps cut down on having to use my tired brain to plan meals for every lunch and dinner. I usually find things to tweak on every recipe for either our taste or to enhance the dish complexity. I view most of them as a starting point from which to put my on spin on.  One of our favorites throughout the last year is a super quick Fresh Spaghetti with Heirloom Tomatoes and Burrata. It's an incredible dish that we have remade several times. Below is my version of the recipe which does differ from the original slightly

First thing first, get a large pot of salted water to boil over high heat. Rinse 1 pint of heirloom cherry tomatoes and one package of basil. Roughly chop about four or five big basil leaves and set aside. Unpeel two large cloves of garlic and either mince or grab your microplane and set aside.

Heat 2 tablespoons of olive oil on medium heat in a large skillet. When oil is hot and shimmering add 1/8 teaspoon crushed red chili flakes and garlic (either minced or microplaned in). Saute until fragrant then increase heat to medium-high and add chopped tomatoes. Saute, breaking up tomatoes. Cook until they begin to soften, 4-5 minutes. Season with salt and pepper. Add 2 tablespoons white wine, 1/2 cup tomato puree and one whole sprig of basil. Increase heat to high until the mixture starts to boil, then reduce heat to medium and simmer for a few minutes until the tomatoes are very tender..

While the sauce is cooking, add salt to the pot of boiling water and stir in 8 ounces of fresh spaghetti. Cook about three minutes and drain, reserving 1/2 cup of the cooking water for the sauce.

Once pasta is drained, add to the skillet with sauce and toss the pasta in the sauce. Cook, stirring pasta is coated while adding reserved pasta water one tablespoon as a time to loosen sauce until it's the perfect consistency for you. Some like it runny, others like it thick so add as much as you like. Once pasta is ready, turn off heat and add two tablespoons grated pecorino cheese and fold in to sauce.

Divide spaghetti and top each plate with burrata and reserved chopped basil from ealier. I like to add some fresh cracked pepper and a drizzle of really nice olive oil to the top. My husband adds at least another tablespoon of grated pecorino to his plate. Howevery you top this awesome plate of pasta, it's perfect.