Summer Spaghetti with Cherry Tomatoes, Basil, and Burrata

INGREDIENTS

1 pound spaghetti, cooked according to instructions

3-4 cups cherry tomatoes

6 cloves of garlic, thinly sliced

2 tablespoons white wine

6 tablespoons olive oil

Red chili flakes

Big handful of basil, divided

Pinch of sugar (optional)

Salt

Pepper

Burrata or parmesan to garnish (optional)

METHOD

Heat olive oil over medium-low heat in a large skillet or dutch oven. Add a big pinch of red chili flakes and garlic. Sauté for 2-3 minutes. Tear half of the basil and add to the oil.

Add in cherry tomatoes, wine, sugar if using, and season with salt and pepper. Sauté for 10-15 minutes until tomatoes begin to burst and cook down.

Add in cooked pasta (I like it al-dente) and combine. Taste for seasoning.

Garnish with remaining basil and burrata/parmesan if using.