burrata pasta

1. Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
2. Separate the creamy burrata interior from the casing and set aside for the sauce. Roughly chop the casing and set aside to use as a topping.
3. Heat the olive oil in a skillet over medium heat. Add the tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes begin to burst (about 6-8 minutes). Use the back of a spoon to gently press the unburst cherries down and cook several minutes more.
4. Add the garlic and cook an additional 3-5 minutes or until the sauce has slightly thickened.
5. Reduce heat to low and add the burrata cream. Stir until fully incorporated.
6. Season with salt to taste. Add pasta water to thin the sauce if desired.
7. Toss the pasta with the sauce. Top with pieces of the burrata casing and basil breadcrumbs.

basil breadcrumbs

1. Pulse the panko, basil and salt in a food processor until the basil is finely chopped and the mixture turns green.
2. Add the olive oil and continue pulsing until fully incorporated.