2large ballsburrata cheese or 4 smaller ballscheck your container when purchasing
1/4cfresh basil, chiffonadeoptional garnish
Instructions
Put a large pot of water up to boil. Once boiling add a handful of salt and pasta. Cook to al dente, according to package directions.
Meanwhile, heat a large pan over medium-high heat. Add olive oil and once shimmering, add minced shallot. Saute, stirring, until shallot is softened. Add garlic and red pepper flakes and cook, stirring, a minute more. Add sherry to the pan, it will sizzle, and allow to cook down for 1-2 minutes before adding the can of cherry tomatoes with sauce.
Lower the pan heat to medium and allow sauce to simmer for about 5 minutes. Sauce will have reduced and thickened somewhat. Start popping the cherry tomatoes with the back of your wooden spoon. Add salt and pepper and allow to cook for about 10 minutes more, adding some water ladled from your boiling pasta to loosen the sauce, as necessary. You'll probably add the equivalent if 1/2 cup to get to the right consistency at the end of the cooking time.
Taste your sauce. You may need to add a pinch more salt and a pinch of sugar for additional sweetness.
Carefully remove your burrata from the liquid in its container. Slice each ball in half lengthwise and place cut side up at the bottom of each person's bowl (keep in mind that this recipe serves 4).
Drain the pasta and pour into the simmering sauce. Toss to coat before spooning portions over the burrata in individual bowls. Top with basil, if using. Serve immediately.