Step 1

In a large, nonreactive bowl, combine the tomatoes, garlic, olive oil, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Let stand at room temperature, stirring occasionally, for 1 hour.

Step 2

Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta well and add, while still piping hot, to the bowl with the tomatoes. Stir in the basil and Parmesan. Taste and adjust the seasoning.

Step 3

Divide the pasta among bowls and top each serving with 2 to 3 oz. (60 to 90 g) of the burrata. Drizzle the bowls with olive oil and serve immediately. Serves 4 to 6.

Step 4

Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)