Fusilli with Burst Cherry Tomatoes, Mint, and Burrata

1. Cook Fusilli

Bring a large pot of salted water to a boil. Add the fusilli and cook until it is just two minutes shy of reaching al dente. Reserve half a cup of the pasta water before draining.

2. Prepare Garlic and Chile Oil

Heat the olive oil in a 12-inch skillet over medium heat. Add the smashed garlic cloves and chile flakes, seasoning with fine sea salt. Sauté for about one to two minutes until fragrant.

3. Cook Cherry Tomatoes

Add the halved cherry tomatoes to the skillet. Cook for five to eight minutes, stirring occasionally, until they burst and form a sauce.

4. Combine Pasta with Sauce

Add the cooked fusilli to the skillet with the reserved pasta water. Stir to combine and allow the pasta to finish cooking in the tomato juices.

5. Finish with Butter and Cheese

Lower the heat and add the unsalted butter and grated Parmigiano-Reggiano. Toss until the butter melts and the pasta is coated with cheese.

6. Serve with Burrata and Herbs

Divide the pasta into bowls, top with burrata, fresh mint leaves, and sliced scallions. Drizzle with olive oil and season with flaky sea salt and black pepper.