Cherry Tomato Angel Hair Pasta with Burrata

I've been missing warmer weather and tomato season so much!! Decided to use up some leftover cherry tomatoes I had in the fridge to make this easyyyyy pasta sauce. I love the taste of anything tomato/basil - mashing the tomatoes into salty starchy pasta water and then adding some butter to it was suuuuch a good move!! It might be January, and currently snowing outside but this pasta dish feels like the hug I needed from warmer times!! 

As always, this recipe makes enough for 2 large entrees, or 3-4 smaller portions.

What you need:

• 1/2 lb angel hair pasta (1/2 standard box)
• 3 tbsp evoo
• 4-6 garlic cloves (minced)
• 10 oz cherry (or grape) tomatoes (halved)
• A pinch of salt and pepper (1/4 tsp of each = my pinch size)
• 1/2 cup reserved pasta water
• 3 tbsp butter
• 4-5 large basil leaves (chopped to your liking)
• 1 ball of burrata cheese

What to do:

• Bring a pot of salted water to a boil to cook the pasta, but since we're using angel hair you'll want to wait until the part where you need the pasta water to cook it! Cooks very fast since it's so thin and dainty!
• Warm the evoo in a pot or skillet on medium heat and add the garlic and cherry tomatoes. Season with salt and pepper and cook until they start to get tender (about 5-7 mins.)
• Drop the pasta in the salted boiling water and after a minute of cooking, scoop out around half a cup and add it to the cooking garlic and tomatoes. Mash the tomatoes and stir.
• Add the butter to the sauce in pieces and stir until melted.
• Grab your pasta out of the cooking water and add it to the sauce with the freshly chopped basil leaves. Stir until the pasta is coated in the sauce.
• Serve the pasta with dollops of burrata cheese. I like to finish it all with more fresh basil, black pepper and a drizzle of evoo.