Burrata Pasta Food

RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA

Steps:

• Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
• Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
• Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.

BURRATA PASTA

Steps:

• Add the olive oil to a saucepan over medium heat. Add the sliced garlic and cook for about 30 to 45 seconds until lightly browned and fragrant. Add the whole tomatoes with the can liquid, taking care as it may spit as the tomatoes hit the hot oil. Use a potato masher to break up the tomatoes into small pieces (see the sauce photo above). Add the kosher salt and chopped basil leaves and bring to a heavy simmer. Cover the saucepan with a lid slightly ajar and simmer, bubbling rapidly, for 10 to 12 minutes until thickened. (If you prefer a smoother texture you can immersion blend it, but we highly recommend the chunky rustic texture here.)
• Meanwhile, bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. Drain the pasta and return to the pot. Add a drizzle of olive oil if the sauce is not yet done, to prevent sticking.
• Toss the noodles with the sauce until well coated. Add to a platter and top with the grated Parmesan. Add the two burrata balls, and arrange the cherry tomatoes around them. Top with a drizzle of olive oil, several pinches kosher salt, fresh ground black pepper and additional chopped basil. When serving, have each eater break off pieces of the burrata for their portion, or simply break it into pieces and lightly toss throughout the pasta.

DELICIOUS BURRATA PASTA (PASTA ALLA BURRATA)

Steps:

• Add the unsalted butter, olive oil, shallots, garlic, diced tomatoes, capers, dried oregano, salt, cracked black pepper and red chili flakes to a medium-sized pot over medium high heat.
• Allow the ingredients to cook down and combine for 15 - 20 minutes.
• While the ingredients cook down, prepare the Spaghettini according to the instructions on the package in a large pot.
• Rinse and strain.
• Transfer back to the pot and allow to cool slightly. You can a small amount of olive oil to prevent sticking.
• After the 20 minutes, transfer the sauce ingredients to a blender.
• Blend until smooth and creamy. Adjust seasoning to taste.
• Pour the sauce into the large pot with the Spaghettini and mix to combine.
• Split apart the burrata cheese and add half of it to the pot, mix to melt the cheese.
• Serve each pasta serving with extra burrata, fresh basil, and red chili flakes!