Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 teaspoon red pepper flakes (optional) (2.5 ml)
  • 1 (14.5-ounce) can crushed tomatoes (411g)
  • 1/4 cup chopped fresh basil, plus extra for garnish (approx. 15g)
  • Salt and freshly ground black pepper to taste
  • 8 ounces (227g) dried pasta (spaghetti, linguine, or bucatini recommended)
  • 4 ounces (approx. 115g) fresh burrata cheese, at room temperature
  • 2 tablespoons grated Parmesan cheese, for serving (optional) (approx. 12g)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup (120 ml) of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Be careful not to burn the garlic!
  3. Add the crushed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Add the drained pasta to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
  5. Divide the pasta between two bowls. Top each bowl with a ball of burrata cheese. Garnish with fresh basil and grated Parmesan cheese (if using). Serve immediately.