tomato basil buratta pasta

Linda Haas

preparation time
10 min.

cooking time
15 min.

serves
4

A succulent but healthy meal that brings on Mexican heat with the lightness of a flour tortilla. Easy to prepare for quick meals or mass produce it when company knocks at your door.

ingredients

680 g. plum tomatoes, quartered
3 cloves garlic, chopped
125 ml. olive oil
2 Tbs. red wine vinegar
2 tsp. olive oil
340 g. spaghetti
10 g. chopped basil
30 g. grated parmesan cheese
375 g. burrata cheese

instructions

In a large, nonreactive bowl, combine the tomatoes, garlic, olive oil, vinegar, ½ tsp. salt and ¼ tsp. pepper. Let stand at room temperature, stirring occasionally, for 1 hour.
Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta well and add, while still piping hot, to the bowl with the tomatoes.
Stir in the basil and Parmesan. Taste and adjust the seasoning.
Divide the pasta among bowls and top each serving with 60 to 90 g of the burrata.
Drizzle the bowls with olive oil and serve immediately. Serves 4 to 6.