Fusilli with grape tomatoes and burrata

Ingredients:

• 280 g fusilli pasta (spirals)
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 cups grape or cherry tomatoes
• 1/4 tsp red pepper flakes
• 1 ball (110 g) burrata
• Freshly ground black pepper
• 4 tsp fresh oregano

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions until al dente. Set aside 3/4 cup of the pasta cooking water. Drain the remaining water.
2. Meanwhile, heat 3 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and cook until it begins to darken, about 1 minute. Add the tomatoes and a large pinch of salt and cook, undisturbed, until the tomatoes begin to split, 1 to 2 minutes. Continue cooking, stirring and gently breaking up the tomatoes, until they soften, 2 to 4 minutes. Stir in the red pepper flakes.
3. Add the pasta and 1/2 cup of the reserved pasta water to the pan. Cook over medium heat, stirring gently, until the pasta is well coated with the sauce, 1-2 minutes. Add more water if the sauce is not thin enough; season with salt to taste.
4. Divide the pasta among plates. Carefully cut the burrata into quarters and place them on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle with oregano.