Add Burrata Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghetti and cook until just shy of al dente (about 8 minutes, or 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Keep the drained pasta warm and lightly tossed with a teaspoon of olive oil to prevent sticking while you finish the sauce.

Develop flavor base

In a large wide skillet over medium heat, add 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter foams, add the thinly sliced 4 garlic cloves and 1 diced shallot. Sauté gently, stirring, until fragrant and shallot is translucent (about 2–3 minutes). Take care not to brown the garlic.

Add 1 tsp red pepper flakes and stir for 20 seconds to bloom the spice. Add the halved 2 cups cherry tomatoes and cook, stirring occasionally, until tomatoes soften and begin to blister and release juices, about 5–6 minutes.

Add 4 cups packed baby spinach and stir until wilted (about 1–2 minutes). Stir in 1 tsp lemon zest and 1 tbsp fresh lemon juice. Season lightly with 1/2 tsp coarse sea salt and 1/2 tsp freshly ground black pepper (adjust later).

Finish pasta in the pan

Add the drained pasta to the skillet with the vegetables and toss to combine. Begin adding reserved pasta cooking water, 1/4 cup at a time, tossing after each addition until the sauce becomes glossy and lightly coats the pasta (use 1/2–3/4 cup as needed). Taste and adjust seasoning with remaining coarse sea salt and black pepper.

Stir in 1 cup freshly grated Parmesan off the heat, tossing until it melts into the sauce, creating a silky coating. If sauce is too thick, add another splash of pasta water.

Plate with burrata

Divide the pasta among four plates (serves 4). Tear open the room-temperature 8 oz burrata and place roughly half a ball (or desired portion) on each plate in the center of the pasta. Spoon a little of the creamy interior over the noodles.

Scatter torn fresh basil leaves over the pasta. Drizzle 1 tbsp extra-virgin olive oil across the burrata and pasta. Finish with remaining 1/2 cup grated Parmesan, a pinch of coarse sea salt, and freshly ground black pepper to taste.

Serve immediately so the warm pasta gently melts the burrata, creating a rich, creamy sauce.