Pasta Checca with Burrata
This pasta checca with burrata is an updated spin on a traditional family meal we've been eating for generations. Small burst heirloom tomatoes and burrata take tradition to the next level.
Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 6-8 cloves whole garlic lightly smashed
- 1/2 tablespoon anchovy paste
- dash red pepper flakes
- 40 ounces small heirloom tomatoes any big ones, chopped as needed
- 1/2 pound thin spaghetti
- 4 ounces burrata
- handful fresh basil torn
- grated parmesan cheese for topping
Instructions
- Preheat oven to 450 degrees.
- Place the olive oil in a large oven-proof skillet over medium heat.
- Add the garlic, anchovy paste and red pepper flakes. Saute, stirring with a wooden spoon occasionally for about 5 minutes.
- Add the tomatoes to the skillet and saute for another 5 minutes. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta once boiling and cook until al dente (about 7 minutes)
- Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.
- Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.
Nutrition
Serving: 1SERVING | Calories: 300kcal | Carbohydrates: 30g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 332mg | Fiber: 5g | Sugar: 8g