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tomato basil buratta pasta
Tomato Basil Buratta Pasta
Linda Haas
: 10 min.
: 15 min.
: 4
Preparation Time
Cooking Time
Serves
A succulent but healthy meal that brings on Mexican heat with the lightness of a flour tortilla. Easy to prepare for quick meals or mass produce it when company knocks at your door.
Ingredients
680 g. plum tomatoes, quartered
3 cloves garlic, chopped
125 ml. olive oil
2 Tbs. red wine vinegar
2 tsp. olive oil
340 g. spaghetti
10 g. chopped basil
30 g. grated parmesan cheese
375 g. burrata cheese
Instructions
- In a large, nonreactive bowl, combine the tomatoes, garlic, olive oil, vinegar, ½ tsp. salt and ¼ tsp. pepper. Let stand at room temperature, stirring occasionally, for 1 hour.
- Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta well and add, while still piping hot, to the bowl with the tomatoes.
- Stir in the basil and Parmesan. Taste and adjust the seasoning.
- Divide the pasta among bowls and top each serving with 60 to 90 g of the burrata.
- Drizzle the bowls with olive oil and serve immediately. Serves 4 to 6.
Altopiano delle Murge, Italy
pasta | italian | cheese 
4.17
529 votes
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