Another Melissa Clark winner!
6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste
Cook pasta according to package. Drain and reserve ½ cup of cooking water.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.
Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.
Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks