Bucatini with Burrata and Pomodoro
1 lb bucatini pasta
1 lb grape or cherry tomatoes
4-6 oz hard cheese parmesan
4-5 oz burrata (in liquid)
4-5 cloves of garlic
6-8 large basil leaves
¼ cup olive oil
Salt and pepper to taste. Additional olive oil if needed to finish the sauce and to drizzle on the plated pasta.
Slice your tomatoes in half and set them aside. Prepare 5 to 6 cloves of garlic by peeling them giving my smash with the edge of a knife and set aside.
Cube the parmesan cheese and add it to a food processor. Add the basil leaves and pulse until the parmesan cheese is broken down into crumbles and is coded with the basil. Set aside.
Set a large pan over medium to high heat. Add your olive oil tomatoes and garlic. Sauté for 10 to 15 minutes until the tomatoes have broken down and released their liquid.
While the tomato and garlic and olive oil mixture is cooking drop your bucatini into salted water and cook for 8 to 10 minutes. Make sure not to overcook your bucatini… No one likes a wimpy noodle!
When your tomato and garlic mixture is done cooking and is still hot, add the mixture to a blender. Add your burrata cheese (break a large burrata ball into several pieces). Blend on high until all the ingredients are well incorporated. This usually takes about a minute or so on high speed.
Return the sauce to the pan, salt and pepper to taste, and then add your buccatini to the pan. Mix with the sauce until the noodles are well coated.
Serve by adding a drizzle of olive oil over the bucatini, add the basil and parmesan mixture, and crown with a basil leaf.
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