Cut the tomatoes in half and leave them in a colander to lose some their water, without removing the inside with the seeds.

Chop your parsley into a rough chop and chiffonade your basil. Set aside

Cut your olives in half or roughly chop them and set aside

Place a medium to large pot on the stove to begin to boil. Make sure you heavily salt you water that you will cook your pasta in.

In a medium sauté pan, heat your olive oil. Let it gently heat up and then add in your fennel seeds and lightly toast for about 30 seconds and then add in the olives. Let those heat through for about 1-2 minutes.

Add in your tomatoes, season with salt and pepper and let them blister and slightly soften, about 10 minutes. Then add in your garlic and cook until fragrant, about 1-2 minute.

When your water is boiling, add your fresh spaghetti and cook for about 5 minutes. Fresh pasta cooks very quickly, so make sure you do not overcook it. When it is finished, add the cooked pasta to the pan with the olive oil, olives, fennel, tomatoes and garlic. Toss this mixture together and add a ladle or two of the pasta water if the mixture is dry.

Add in the fresh herbs and turn off the heat. Toss everything together and taste to check for seasoning. Plate the pasta on a serving dish and either dollop with the burrata or cut it in half or quarters and lay it on the top. Add a drizzle of the olive oil and a few sprigs of basil. ENJOY!