Yuja Burrata Cherry Tomato Spaghetti
Yuja burrata cherry tomato spaghetti builds its base by slowly infusing olive oil with sliced garlic over low heat, then cooking cherry tomatoes on medium until they burst into a loose sauce. Yuja marmalade and yuja juice are stirred in for just 30 seconds to preserve their citrus volatiles, and the marmalade's sweetness is adjusted against the tomato's acidity. Tossing al dente spaghetti with a splash of pasta water binds the starch into the sauce for a smooth coat. Burrata is torn open on top just before serving so its creamy interior melts across the hot pasta, creating a contrast between tangy citrus and rich dairy fat.
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Instructions
- 1
Cook spaghetti in salted water to al dente and reserve half a cup of pasta water.
- 2
Heat olive oil with sliced garlic over low heat to gently infuse flavor.
- 3
Add cherry tomatoes and cook over medium heat until they burst into a sauce.
- 4
Stir in yuja marmalade and juice for 30 seconds, then toss with pasta and pasta water.
- 5
Season with salt and pepper, plate, and finish with burrata and basil.
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