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Cherry Tomato & Burrata Pasta with a secret ingredients that makes it delish!

Cherry Tomato & Burrata Pasta

By Nadia Aidi
Cherry Tomato & Burrata Pasta with a secret ingredients that makes it delish!

Ingredients 

  • 1.5 pint cherry tomatoes, poke a hole in them so they don’t burst in your mouth all hot
  • 10 oz mezzi rigatoni
  • 8 oz burrata
  • 1/3 cup tomato paste
  • 5 anchovies fillets, fishwife
  • 3 shallots, chopped
  • 4 garlic cloves, sliced
  • 3 tbsp olive oil, more for drizzling
  • 1/2 tsp oregano
  • 12 basil leaves, chiffonade
  • Salt & pepper to taste
  • 2 tbsp unsalted butter
  • Parmigiano reggiano to taste

Directions 

  • Sautee the garlic and shallots with 2 tbsp of olive oil on medium for 5 minutes
  • Chop the anchovies into a paste. Add to the pan and sautee for another 2-3 minutes
  • Add in tomato paste with remaining olive oil and sautee 5 minutes
  • Cook your pasta in salted boiling water until almost al dente
  • While pasta cooks add tomatoes to the pan for another 5 minutes
  • Add in pasta into the burst tomato pan with some pasta water. Salt, pepper and oregano. Finish it off with the butter, mix in the basil and top with the burrata
  • Bake at 350F for 5-7 min. Top with parmigiano, generous drizzle of good olive oil, black pepper and more basil

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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