Fresh Tomato Pasta with Burrata
Active Time: 25 minutes | Total Time: 25 minutes | Serves 4 to 6
- 1 tablespoon plus ¾ teaspoon kosher salt
- 4 cloves garlic
- 3 pounds ripe beefsteak tomatoes
- ¼ cup extra virgin olive oil
- 2 tablespoons tomato paste
- ¼ to ½ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 2 sprigs fresh basil
- 1 pound spaghetti (or your favorite pasta)
- Grated Parmesan, for serving
- 8 ounces burrata cheese, for serving
Fill a large pot with water 1 inch from the top. Place over high heat and let come to a boil. Add 1 tablespoon of the salt.
Thinly slice the garlic.
To dice the tomatoes, first slice them into ½-inch thick slices. Stack a few slices together. Then cut into ½-inch thick strips. Cut the strips crosswise into ½-inch squares.
In a large pot, heat the oil over medium heat. Add the garlic and cook for about 2 minutes, stirring often, until light golden brown and sticky. Add the tomato paste and cook, stirring, for 1 minute (careful not to burn the garlic).
Add the diced tomatoes, the remaining ¾ teaspoon salt, and the red pepper flakes, black pepper, and basil sprigs. Stir together. Cover tightly with a lid and cook for about 5 minutes, until the tomatoes have broken down. Remove the lid and simmer for about 10 minutes more, until slightly thickened. Discard the basil. Taste for salt; add a little more if you like.
Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain the pasta.
Add the pasta to the tomato sauce. Remove from heat. Stir well to coat the pasta in the sauce.
Divide the pasta among bowls and grate some Parmesan over the tops. Spoon some burrata onto the pasta bowls.
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