This is possibly the perfect pasta. The burrata (is there anything better?) creates a light tomato cream sauce that feels really elevated, even though it’s super-simple. If you prefer your sauce not-creamy, toss the pasta with the tomato sauce, transfer to bowls, and put the torn burrata on top. We’re going to insist you try it our way at least once, though.
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Ingredients
2 tablespoons extra-virgin olive oil
Torn basil leaves, for garnish
Wine Pairing
Instructions
Bring a large pot of salted water to a boil over high
heat.
Meanwhile, halve the tomatoes. Squeeze out as many of
the seeds as possible and discard. Using a box grater,
grate the tomato flesh on the large holes into a large
bowl to form a puree. Stop when you reach the tomato
skin. (For a chunkier sauce, you can chop up the tomato
flesh instead.)
Smash the garlic cloves with the side of a knife and add
to the grated tomatoes. Add the olive oil and season
with salt and pepper. Let stand while you cook the
pasta.
Add the pasta to the boiling water and cook according
to the package directions, until al dente. Drain, shaking
off any excess water.
Pick the garlic cloves out of the sauce and discard.
Transfer the pasta to the bowl and toss. Season with salt
and pepper. Use your fingers to pull apart the burrata
and add it in large chunks, then toss the pasta again.
Transfer the pasta to bowls, garnish with basil, and
serve.
|
Ingredients
2 tablespoons extra-virgin olive oil Torn basil leaves, for garnish
Wine Pairing
|
Instructions
Bring a large pot of salted water to a boil over high
heat.
Meanwhile, halve the tomatoes. Squeeze out as many of
the seeds as possible and discard. Using a box grater,
grate the tomato flesh on the large holes into a large
bowl to form a puree. Stop when you reach the tomato
skin. (For a chunkier sauce, you can chop up the tomato
flesh instead.)
Smash the garlic cloves with the side of a knife and add
to the grated tomatoes. Add the olive oil and season
with salt and pepper. Let stand while you cook the
pasta.
Add the pasta to the boiling water and cook according
to the package directions, until al dente. Drain, shaking
off any excess water.
Pick the garlic cloves out of the sauce and discard.
Transfer the pasta to the bowl and toss. Season with salt
and pepper. Use your fingers to pull apart the burrata
and add it in large chunks, then toss the pasta again.
Transfer the pasta to bowls, garnish with basil, and
serve.
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