Yuja Burrata Cherry Tomato Spaghetti
Quick answer
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 burs...
What makes this special
- Burst cherry tomatoes and citrusy yuja marmalade form a bright base for creamy burrata.
- Garlic-infused oil combined with burst cherry tomato juice forms the minimalist base
- Yuja marmalade and juice heated only 30 seconds to preserve citrus fragrance
Key ingredients
Core cooking flow
- 1 Bring a large pot of salted water to a full boil, then cook 180g spaghetti f...
- 2 Put 3 tablespoons olive oil and 2 sliced garlic cloves in a wide pan over low heat.
- 3 Add 220g cherry tomatoes and raise the heat to medium.
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 and release their juices into a loose, bright sauce. Yuja marmalade and yuja juice are stirred in for only 30 seconds to preserve the citrus volatiles before they are driven off by heat. The marmalade's considerable sweetness is balanced against the tomato's acidity and added gradually to taste. Tossing al dente spaghetti with a splash of reserved pasta water binds the starch into the sauce for a smooth, even coat on each strand. Burrata is torn open and placed on top just before serving so its creamy, milky interior melts across the hot pasta, producing a clear contrast between the sharp citrus and the rich dairy fat. The distinctive fragrance of yuja combined with the bright tomato sauce gives this Italian-format pasta a recognizably Korean sensibility.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Control
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.
- 3Season
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.
- 4Heat
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.
- 5Finish
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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