Burst Tomato Burrata Pasta
Burst Tomato Burrata Pasta
10 minutes
35 minutes
Potatoes, Pastas and Grains
Ingredients
- 1/4 cup Fustini's Basil Crush olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, plus more for garnish
- 2 cups cherry or grape tomatoes
- Kosher salt and fresh ground black pepper
- 1/2 pound long pasta (spaghetti, angel hair, bucatini)
- 1/4 cup chopped fresh basil, plus more for garnish
- 8 oz burrata cheese
- parmesan cheese, garnish
Directions
- Heat olive oil in a large skillet over medium-low heat. Add garlic, dried basil and red pepper flakes, cooking for 1-2 minutes. Add in tomatoes, salt and pepper and toss in the olive oil. Let the tomatoes cook for 20-25 minutes until they begin to burst. (lower the heat if burning, turn up the heat if they are not 'bursting'.
- Bring a pot of salted water to a boil and cook the pasta. Once the pasta is done, drain and add to the skillet. Toss to combine and all noodles are coated. Turn off the heat and toss fresh basil. Add burrata either in pieces or one large ball. Mix as much as you would like. Top with parmesan, more fresh basil and more red pepper flakes to taste.
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