Food By Maria

0 Make the garlic confit: To a small pot add peeled garlic cloves, olive oil, chili flakes and ground pepper. Bring to a gentle simmer and then turn to low, (do not boil) mostly cover the pot and cook for around 30 minutes or until garlic is perfectly buttery and creamy. Remove from the heat.
1 To a blender add the fresh tomatoes along with the salt and blend until smooth. Set aside.
2 Cook the pasta according to package directions, drain and set aside.
3 Remove 1/3 cup of the oil from the confit garlic pot and set aside.
4 To the garlic confit pot add the blended tomato mixture and fresh basil. Stir and add back to the stovetop on medium-low to just warm through, about 5-10 minutes. 
5 To assemble the pasta toss the cooked pasta with the 1/3 cup reserved garlic confit oil in a bowl or in a serving dish. Then, toss the pasta with the tomato-garlic confit sauce. Finally finish with serving the pasta topped with the fresh burrata cheese, pulled apart on top of the pasta along with a drizzle of honey white balsamic vinegar if desired. Add more fresh basil to your tastes and stir the burrata into the pasta before serving!