Winter tomatoes aren’t at peak summer flavor in December, but they’re so much better than they used to be due to greenhouse tech, hydroponics, and better varieties. My point is that you really don’t have to wait until summer to make this recipe. I made it this past week (December) and it was so delish! Yes, make it in the summer for sure — but make it today too!

INGREDIENTS

• 12 ounces bronze-cut spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 shallot, thinly sliced (about 1/2 cup)
• 1 1/2 teaspoons kosher salt, divided
• 6 cups cherry tomatoes (about 2 pounds), preferably Sun Gold
• 3 garlic cloves, finely chopped (about 1tablespoon)
• 1/4 teaspoon crushed red pepper, plus more for garnish
• 1/4 cup unsalted butter, cubed and chilled
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 1 (8-ounce) pkg. burrata cheese, drained and patted dry
• Fresh oregano leaves, for garnish

Directions

1. Bring a large pot of salted water to a boil over high. Cook spaghetti 2 minutes less than package directions for al dente. Drain spaghetti, reserving 1/2 cup cooking liquid; set aside.
2. Meanwhile, heat oil in a large skillet over medium. Add shallot and 1/2 teaspoon salt, and cook, stirring often, until softened and browned, about 4 minutes. Add tomatoes, garlic, and crushed red pepper, and cook, stirring occasionally, until tomatoes burst and liquid has started to thicken, about 12 minutes. Remove from heat. Transfer 4 cups tomato mixture to a blender; leave remaining tomato mixture in skillet. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and blend to make a smooth sauce, about 30 seconds. Return tomato sauce to skillet with reserved tomato mixture; stir in remaining 1 teaspoon salt.
3. Bring tomato sauce to a simmer over medium-high. Add spaghetti, and cook, tossing often with tongs, until pasta is coated in sauce, about 2 minutes, adding reserved pasta cooking liquid, 2 tablespoons at a time, if needed to thin sauce. Remove from heat, and stir in butter and Parmigiano-Reggiano cheese until butter is melted and sauce has thickened slightly. Divide pasta evenly among serving bowls. Tear burrata into pieces, and divide evenly among bowls. Garnish with oregano and additional crushed red pepper.