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1. Bring a large pot of well-salted water to a rolling boil, add the spaghetti, and cook until al dente according to package directions.
10 oz spaghetti,
1 tsp salt
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2. Just before draining, scoop some pasta cooking water into a heatproof cup, then drain the spaghetti and set aside.
0.5 cup pasta cooking water
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3. While the pasta cooks, finely slice or mince the garlic, halve the cherry tomatoes, zest the lemon, and roughly tear the fresh basil.
4 clove garlic,
2 cup cherry tomatoes,
1 tsp lemon zest,
0.5 cup fresh basil
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4. In a large skillet over medium-low heat, warm the olive oil, then add the garlic and cook, stirring, until fragrant and just turning pale gold.
0.2 cup olive oil,
4 clove garlic
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5. Stir in the chili crisp and a pinch of salt, letting it sizzle gently for a minute so the flavors bloom without burning.
2 tbsp chili crisp,
1 tsp salt
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6. Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they soften and release some juices.
2 cup cherry tomatoes
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7. Add the drained spaghetti to the skillet along with a splash of pasta cooking water, tossing until the strands are well coated and glossy.
10 oz spaghetti,
0.5 cup pasta cooking water
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8. Season the pasta with salt, black pepper, lemon zest, and lemon juice, tossing and adding a bit more pasta water if needed to create a silky sauce.
1 tsp salt,
0.5 tsp black pepper,
1 tsp lemon zest,
1 tbsp lemon juice,
0.5 cup pasta cooking water
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9. Transfer the spaghetti to warm bowls, then tear the burrata over the top so the creamy centers spill onto the pasta.
8 oz burrata
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10. Spoon a little extra chili crisp over the burrata, scatter with fresh basil, and serve immediately so the burrata melts into the hot spaghetti.
2 tbsp chili crisp,
0.5 cup fresh basil
By james