a simple cherry tomato pasta topped with burrata and watercress
½ cup olive oil
1 ½ lbs cherry tomatoes
1 lb paccheri pasta
1 ball burrata cheese
handful of watercress
flaky sea salt
freshly cracked black pepper
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.
Drop the heat to low and cook for 25 minutes, stirring often, or until the tomatoes are soft and caramelized.
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.
Add the pasta to the cherry tomatoes. Stir well to coat. Taste and season with more salt if needed.
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.