Pasta Checca With Burrata
2 tablespoons Italissima extra virgin olive oil
6-8 cloves whole garlic, lightly smashed
1/2 tablespoon anchovy paste
dash red pepper flakes
40 ounces small ripe heirloom tomatoes (any big ones, chopped as needed)
1/2 pound Perferisco spaghetti
4 ounces burrata
handful fresh basil, torn
grated Italissima parmesan cheese for topping
Preheat oven to 450 degrees.
Place the olive oil in a large oven-proof skillet over medium heat.
Add the garlic, anchovy paste and red pepper flakes. Saute, stirring with a wooden spoon occasionally for about 5 minutes.
Add the tomatoes to the skillet and saute for another 5 minutes. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.
Meanwhile, bring a large pot of water to a boil.
Add the pasta once boiling and cook until al dente (about 7 minutes)
Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.
Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.
1465 Kootenay Street Vancouver, BC V5K 4Y3 604.253.5578
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