Like most of my pasta recipes, this starts out by sauteing garlic in a bit of butter and olive oil, but in the end, you mix in chopped Burrata Mozzarella in with the warm pasta and sauce!
- 3-4 Garlic Cloves - sliced thin
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 5-6 Tomatoes, chopped
- Splash of White Wine
- 8 oz. Burrata Mozzarella, roughly chopped
- 1 lb. Penne Pasta
- 10 Basil Leaves, sliced
Saute the garlic in the butter and olive oil while the pasta water is heating up. Saute the garlic for about 10 minutes - don't get it get brown or crispy. Add in the tomatoes and season with salt and pepper. Let they tomatoes saute and simmer for about 5 minutes before putting the penne in the water - which usually cooks for about 12 minutes.
Once the penne goes in the water, pour a decent splash of white wine in the tomatoes. Bring them to a boil, and continue their simmer until the penne is done.
Toss the sauce with the pasta, then add the Burrata - miss it all up until combined. Stir in the basil leaves before serving.