San Marzano Tomatoes, Basil and Burrata Pasta

4 Servings - 40 minutes

Matteo is obsessed with the fact that this pasta is like the Italian Flag: Green, Red & White. Beyond that, it is a seemingly simple combination, while packing a huge punch. The San Marzano Tomatoes lay the foundation for a sweet, fresh and slightly zingy flavor. We like to serve this with Burrata Cheese because the creamy cheese melts into the sauce, making it even more delectable. Basil complements these flavors with its pop of freshness. Take pride in cooking a dish that truly represents the symphony created by high quality yet humble Italian ingredients.

Ingredients and Quantities

Shipped by us to you:

  • 400g / 14 oz. Tortiglioni or Maniche di Frate Pasta
  • 1 28 oz. can San Marzano tomatoes
  • Parmesan Cheese, to taste
  • Extra Virgin Olive Oil, as needed
  • Crushed Red Pepper, to taste
  • Black Pepper, to taste

Ingredients from home or to pick up at the store:

  • 8 oz. Burrata Cheese (we recommend BEL GIOIOSO)
  • 4 Cloves Garlic
  • About 15 medium Fresh Basil Leaves for in the sauce + some to garnish
  • 3 Tbsp Coarse “Rock” Salt for pasta water
  • Fine Salt, to taste
  • Regular Cane Sugar (optional), to taste
  • 4 quarts water to boil pasta

Tools

  • Large Pot to cook pasta: at least 5 quarts
  • Pot to blend and cook the canned tomatoes: at least 3 quarts
  • Immersion Blender (or similar tool)
  • Cheese Grater
  • Skillet: at least 12 inches
  • Wooden Spoon
  • Kitchen Shears for basil
  • Draining Spoon to remove pasta from water (or use a colander)
  • Knife for Garlic & Knife for Burrata
  • Ladle, regular size
  • Rubber Spatula
  • Scale (if you have it) to measure pasta

Step by Step Recipe

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook it until just al dente, according to the package instructions.

2. Prepare the tomato sauce
While the pasta cooks, wash and chop the tomatoes into small pieces. Remove the seeds and skin by passing the tomato flesh through a fine sieve or food mill.

3. Cook the sauce
Place the tomato puree in a pan over medium heat. Add a pinch of salt, a few grinds of black pepper, and a sprig of fresh basil. Let it simmer for a few minutes, stirring occasionally, until slightly thickened. Remove the basil when done.

4. Combine pasta and sauce
Once the pasta is al dente, drain it and transfer it to the pan with the tomato sauce. Toss everything together over medium heat for about 1 minute until well combined.

5. Plate and garnish
Serve the pasta hot, topped with spoonfuls of fresh burrata and a few basil leaves for garnish. Drizzle with a bit of olive oil if you like.