One-Pot Linguini with Summer Tomatoes and Burrata

12 oz linguine

1 pint cherry tomatoes, halved or quartered

1 onion, thinly sliced

4 cloves of garlic, thinly sliced

1/2 tsp red pepper flakes (optional)

2 Tbsp extra-virgin olive oil, plus more for serving

4 1/2 cups water

Salt and pepper to taste

Freshly grated Parmesan cheese

Large handful of basil, torn or sliced

2 large balls of Burrata, halved

Saba or Balsamic Vinegar for drizzling

Combine the pasta, tomatoes, onion, garlic, red-pepper flakes, oil, 2 teaspoons of salt, 1/4 teaspoon black pepper, and the water in a large straight-sided skillet (the linguine should lay flat). Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta frequently with tongs, until the pasta is al dente and water has nearly entirely evaporated. Season the mixture to taste with additional salt and pepper and divide into 4 bowls. Place half a ball of burrata on top of each bowl of pasta. Drizzle olive oil and saba or balsamic vinegar over the top and garnish with the fresh basil and the parmesan cheese.

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