Ingredients
- 2 tablespoons regular olive oil
- 3 pints fresh cherry tomatoes or miniature heirloom tomatoes
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 9 ounces Tagliatelle pasta
- 1/3 cup unfiltered extra virgin olive oil
- 2 ounces pine nuts, toasted (1 tablespoons reserved for garnish)
- ½ cup plus 2 tablespoons of fresh basil leaves torn or chopped
- 8 ounces fresh Burrata
Make it step by step
- Drain Burrata and set aside so it can come up to room temperature.
- Add 2 tablespoons regular olive oil to a large skillet. Leave two pints of tomatoes whole, and saute them for 7 minutes over medium heat. Meanwhile, cut the 3rd pint of tomatoes in half. Add them to the skillet and then stir in garlic, red pepper flakes, salt, and pepper. Continue cooking for 2-3 more minutes, or until tomatoes are cracking and releasing their juice. Remove from heat.
- In a large pot, bring 3 quarts of water and two tablespoons of salt to a boil. Add the Tagliatelle and boil for 4 minutes, then drain pasta and return to the pot.
- Toss the pasta with unfiltered olive oil, toasted pine nuts, torn basil leaves, and the cooked tomato mixture.
- Transfer pasta to a serving platter, and carefully place Burrata on top. Then cut the Burrata into pieces, allowing the cream center to mix with the pasta and tomato sauce.
- Garnish with the remaining pine nuts and more fresh basil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Holly Sander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.