Simple Cherry Tomato Pasta

Ingredients

• ½ cup olive oil
• 1 ½ lbs cherry tomatoes
• Kosher salt
• 1 lb paccheri pasta
• 1 ball burrata cheese
• Handful of watercress
• Flaky sea salt
• Freshly cracked black pepper

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Instructions

1. Cook the tomatoes:
   Heat a Dutch oven (or heavy-bottomed pot) over medium heat. Add ½ cup olive oil.
   Add the whole cherry tomatoes and a generous pinch of kosher salt. Let the tomatoes cook, stirring often, until they begin to burst.
   Reduce the heat to low and continue cooking for about 25 minutes, stirring occasionally, or until the tomatoes are soft and caramelized.

2. Cook the pasta:
   Meanwhile, bring a large pot of heavily salted water to a boil. Add the paccheri pasta and stir well.
   Cook the pasta for 2 minutes less than the package's instructions. Drain the pasta.

3. Combine the pasta and tomatoes:
   Add the cooked pasta to the cherry tomatoes. Stir well to coat the pasta in the tomato sauce. Taste and add more kosher salt if needed.

4. Plate and garnish:
   Plate the pasta, then break the burrata cheese into pieces and place it over the top.
   Garnish with a handful of watercress, a sprinkle of flaky sea salt over the cheese, and a few cracks of black pepper.
   Drizzle with a little more olive oil.