Spaghetti With Wilted Tomatoes And Burrata

• 8 ounces uncooked spaghetti
• 2 tablespoons extra virgin olive oil
• 2 (12-ounce) containers multicolor cherry tomatoes
• 6 garlic cloves, thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 tablespoons butter
• 1 teaspoon chopped fresh thyme
• 8 ounces burrata cheese
• 2 tablespoons small fresh basil leaves
• Dried crushed red pepper (optional)

1. Cook pasta according to package directions. Before draining, set aside 1/4 cup cooking liquid.
2. Meanwhile, heat oil in a large skillet over medium heat. Add tomatoes; cook 3 minutes. Reduce heat to medium-low. Add garlic, black pepper, and 1/2 teaspoon salt; cook 10 minutes or until tomato skins burst and tomatoes start to collapse. Add cooked pasta, reserved 1/4 cup cooking liquid, butter, thyme, and 1/4 teaspoon salt; toss well to combine. Top with cheese, basil, and red pepper, if desired.

spaghetti, extra virgin olive oil, containers, garlic, freshly ground black pepper, kosher salt, butter, thyme, burrata cheese, fresh basil, red pepper

Taken from www.myrecipes.com/recipe/spaghetti-wilted-tomatoes-burrata (may not work)