Einfache Pasta mit Kirschtomaten

Zutaten

• 1/2 cup olive oil
• 1 1/2 lbs cherry tomatoes
• kosher salt
• 1 lb paccheri pasta
• 1 ball burrata cheese
• handful of watercress
• flaky sea salt
• freshly cracked black pepper

Zubereitung

1. 1

   Heat a Dutch oven (or heavy-bottom pot) over medium heat. Add the olive oil. Add the whole cherry tomatoes and a generous pinch of salt. Let the tomatoes cook until they begin to burst, stirring often.

2. 2

   Drop the heat to low and cook for 25 minutes, stirring often, or until the tomatoes are soft and caramelized.

3. 3

   Meanwhile, bring a large pot of heavily salted water to a boil. Drop the pasta and stir really well. Cook 2 minutes less than the package instructions. Drain the pasta.

4. 4

   Add the pasta to the cherry tomatoes. Stir well to coat. Taste and season with more salt if needed.

5. 5

   Plate the pasta. Break the burrata cheese into pieces and place over top. Garnish with a handful of watercress, some flaky sea salt over the cheese, and a few good cracks of black pepper. Drizzle with a little more olive oil.