Step 1

Heat a Dutch oven (or heavy-bottom pot) over medium heat. Add the olive oil. Add the whole cherry tomatoes and a generous pinch of salt. Let the tomatoes cook until they begin to burst, stirring often.

Step 2

Drop the heat to low and cook for 25 minutes, stirring often, or until the tomatoes are soft and caramelized.

Step 3

Meanwhile, bring a large pot of heavily salted water to a boil. Drop the pasta and stir really well. Cook 2 minutes less than the package instructions. Drain the pasta.

Step 4

Add the pasta to the cherry tomatoes. Stir well to coat. Taste and season with more salt if needed.

Step 5

Plate the pasta. Break the burrata cheese into pieces and place over top. Garnish with a handful of watercress, some flaky sea salt over the cheese, and a few good cracks of black pepper. Drizzle with a little more olive oil.