Spaghetti al Pomodoro with Whole Burrata

Method

1. 1

   Step 1: Warm the olive oil and smashed garlic in a wide saucepan over medium-low heat for 4 to 5 minutes, until the garlic is pale gold and fragrant but not brown. Fish out the garlic so the sauce tastes sweet rather than sharp.

2. 2

   Step 2: Pour in the hand-crushed tomatoes and their juice (stand back, it spits), then add the onion half cut side down, the basil sprig and the salt. Bring to a lively bubble, then lower the heat to a gentle simmer.

3. 3

   Step 3: Simmer uncovered for 35 to 40 minutes, stirring every so often and pressing stubborn tomato pieces against the side of the pan. The sauce is ready when orange beads of oil pool on the surface and a spoon dragged across the bottom leaves a clear trail.

4. 4

   Step 4: Discard the onion and basil sprig. About 12 minutes before the sauce is done, cook the spaghetti in well-salted boiling water until 2 minutes shy of the package time, then scoop out 1 cup of the cooking water.

5. 5

   Step 5: Use tongs to move the spaghetti straight into the sauce with a splash of pasta water. Toss over medium heat for about 2 minutes, adding more water a little at a time, until the noodles are al dente and wear a glossy red coat. Take the pan off the heat and swirl in the butter.

6. 6

   Step 6: Twirl the pasta into wide bowls and set a burrata in the center of each. Dust the tops with Aleppo pepper, tuck in a few basil leaves, add a thread of olive oil and let everyone break their own cheese open.

• #vegetarian
• #crowd-pleaser
• #summer