• Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Cut tomatoes into 1/2-inch-thick wedges. Peel and mince garlic.

• Toss tomatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange skin sides down. • Roast on top rack until browned and very soft, 20-25 minutes. • Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1/2 cup pasta cooking water, then drain. Keep empty pot handy for step 4.

• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium heat. • Add panko and season with salt and pepper. Cook, stirring, until golden brown, 2-4 minutes. Remove pan from heat.

• Once spaghetti is drained, heat a large drizzle of olive oil in same pot over medium heat. Add garlic and cook until fragrant, 30 seconds. • Add spaghetti, crème fraîche, Parmesan, and 1/4 cup reserved pasta cooking water (1/3 cup for 4 servings). • Toss until everything is combined and pasta is coated in a creamy sauce, 2-3 minutes. Season with salt and pepper. TIP: If cheese begins to clump, stir in more pasta cooking water a splash at a time as needed until sauce is smooth.

• Stir roasted tomatoes into pot with pasta until combined. (TIP: Don’t worry if some of the tomatoes break up into the sauce—this will help the flavors meld!) Taste and season with salt and pepper.

• Divide pasta between bowls and top with burrata and toasted panko. Pick basil leaves from stems; tear leaves and sprinkle over pasta. Finish each bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Serve.