Fill a medium sauce pot 3/4’s full with water and bring to a boil. Season liberally with salt.
Cook the pasta per the package directions until al dente.
While the pasta cooks make the sauce. Bring a medium size skillet up to heat over medium. Add in the butter and tomatoes, season liberally with salt and pepper. Cook until the butter has melted and the tomatoes begin to break down, use a fork to gently smash them. Cook on a low simmer for 5-7 minutes. Add in the chiffonade basil leaves.
Add the cooked pasta to the sauce. Stir together and add in the parmesan cheese. Cook for a few minutes to let all of the flavors absorb. If it looks too dry/thick add a little pasta cooking liquid.
To serve scoop into a shallow bowl or platter and garnish with some of the torn burrata cheese, a few basil leaves and a sprinkling of parmesan.
Recipe Courtesy of Megan Mitchell
*If you can’t find cherry tomatoes in sauce, buy whole tomatoes and gently crush with your hands before adding to the pan.
©2020 Megan Mitchell