👩🍳 Instructions
1
Bring a large pot of water to a rolling boil, salt generously, and cook pasta until 1-2 minutes shy of al dente. Reserve 1 to 1 1/2 cups pasta water and drain pasta.
2
In a wide skillet, heat 1/2 cup olive oil over medium-high heat. Add sliced garlic and chili; cook until fragrant and just beginning to color (30-45 seconds).
3
Add halved cherry tomatoes in a single layer, let blister without stirring for 2 minutes, then toss and cook another 3-4 minutes until some tomatoes pop. Season with a pinch of salt.
4
Turn heat to low, add lemon zest and juice, and stir. Remove from heat and fold in torn basil leaves. Add reserved pasta water a splash at a time if the mixture seems dry.
5
Return pasta to the skillet (or add tomato mixture to the pasta pot). Add 2 tbsp olive oil and 1/2 cup reserved pasta water; toss vigorously until sauce emulsifies and coats the pasta.
6
Plate pasta, tear burrata over the top, scatter more basil, drizzle extra-virgin olive oil, and finish with black pepper and grated cheese if using. Serve immediately.
