Fresh Tomato Pasta

Serves 4

• 1 lb dried spaghetti (or any other dried pasta, gluten-free, if needed)
• 1/4 cup olive oil, I use a mixture of plain along with basil olive oil or garlic and mushroom olive oil
• 2 garlic cloves, thinly sliced
• 8 cups (about 2 1/2 lb.) cherry or grape tomatoes, cut in half
• 1 T basil, thinly sliced (more for garnish)
• 2 teaspoons sea salt
• 1/2 lb. burrata or buffalo mozzarella
• Reduced balsamic vinegar, to drizzle

1. Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
2. While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, about 5 minutes.
3. Remove the pan from the heat and stir in the basil and sea salt.
4. When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and a splash of the reserved pasta water. Toss and add more pasta water if it seems a little dry. You want there to be enough liquid to saturate the pasta with flavor. Serve the pasta with the cheese on top and a generous drizzle of reduced balsamic vinegar.
5. See here for tips for reducing balsamic vinegar.