20 minutes
A vibrant pasta dish featuring cherry tomatoes that burst into a luscious sauce, complemented by creamy burrata and fresh mint.
to taste
0 lb
tablespoons
Garlic Clove, smashed and peeled
each
Red Chile Flakes
teaspoons
Fine Sea Salt
to taste
Cherry Tomatoes, halved
quarts
tablespoons
Parmigiano Reggiano Cheese, grated
0 oz
Burrata, torn into bite-sized chunks
0 oz
Mint, torn
cups
Scallions, thinly sliced
each
Flaky Sea Salt
to taste
to taste
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.
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