Yuja Burrata Cherry Tomato Spaghetti
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Torn burrata slumps slowly over the hot spaghetti and runs into the juice of cherry tomatoes cooked until they burst.
Read more
The tartness comes from yuja (Korean citron) marmalade and juice; the marmalade is sweet, so start with a little.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a full boil, then cook 180g spaghetti for 1 minute less than the package time.
Reserve half a cup of pasta water before draining so the sauce can bind later.
- 2
Put 3 tablespoons olive oil and 2 sliced garlic cloves in a wide pan over low heat.
Warm them for 1-2 minutes, just until fragrant, and stop before the garlic browns or turns bitter.
- 3
Add 220g cherry tomatoes and raise the heat to medium.
Cook for 3-4 minutes, shaking the pan occasionally, until the skins split and juices collect, then press a few tomatoes to loosen the sauce.
- 4
Stir in 1 tablespoon yuja marmalade gradually, checking the sweetness against the tomato acidity, then add 1 tablespoon yuja juice.
Mix for only 30 seconds so the citrus aroma stays bright and does not cook off.
- 5
Add the drained spaghetti with a splash of reserved pasta water and toss over high heat for about 1 minute.
Add more water only if the pan looks dry, and stop when the sauce coats the strands smoothly.
- 6
Season with 1 teaspoon salt and 0.4 teaspoon black pepper, adjusting after tasting because the pasta water is already salted.
Plate immediately, then tear 125g burrata and 8g fresh basil over the hot pasta just before serving.
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