INGREDIENTS
2 tbsp
extra virgin olive oil
6 cloves
whole garlic, lightly smashed
1/2 tbsp
anchovy paste
red pepper flakes
40 oz
small heirloom tomatoes (any big ones, chopped as needed)
1/2 lb
thin spaghetti
4 oz
burrata
fresh basil, torn
grated parmesan cheese for topping