Tuesday, March 29, 2011

Penne with Burrata

This recipe was an experiment, but how can you go wrong with garlic, tomatoes, basil, and cheese? The light sauce sticks to the penne, and makes every bite a very special treat!

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.


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