Pasta with Burst Cherry Tomatoes, Burrata and Basil
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Pasta with Burst Cherry Tomatoes, Burrata and Basil is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked pasta (I used bucatini)
- 2 tablespoons butter or olive oil
- 2 pints cherry tomatoes
- 6 cloves garlic, peeled and lightly smashed
- sea salt and freshly-cracked black pepper
- 1 large ball of fresh burrata cheese
- 2 cups (loosely packed) fresh basil leaves, roughly chopped
- 2/3 cup toasted pine nuts
Method
Leave the pasta (almost) al dente. Raise a large pot of generously-salted water to a boil. Tip in the pasta and cook until 1 minute shy of al dente.
Leave the tomatoes. While that cooks, as soon as you add the pasta to the boiling water, begin cooking your tomato sauce. Melt the butter (or olive oil) in a large sauté pan over medium-a hot burner. Tip in the tomatoes and garlic. Leave stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce. Lower heat to low, season with salt and pepper to taste (the cook added a generous pinch or two of each), then remove and discard the smashed garlic. Let the to
Turn everything together. Once the pasta is nearly al dente, use kitchen tongs to move the pasta directly into the tomato sauce and toss briefly to combine. Tear the ball of burrata into 6 or 8 rough pieces (It is worth doing this directly over the pasta, so that any cream that escapes falls into the dish). Then add the burrata, basil, 1/3 cup of the toasted pine nuts and 1/2 cup of the hot starchy pasta water to the pasta. Turn until the pasta is evenly combined and al dente. If the pasta s
Plate Dish your servings up immediately while the pasta is hot and the cheese is still gooey. Scatter each serving with the remaining pine nuts and enjoy!
