Summer Recipes TOMATO, BURRATA, AND BASIL

Ingredients

4 oz. Cherry tomatoes

1 clove garlic, minced

Instructions

Cook pasta, drain and reserve 2 oz. cooking water.

Heat garlic in a pan with olive oil.

Meanwhile, poach cherry tomatoes in boiling water for 30 seconds, remove and cool in ice water, then peel using a small knife.

Add cherry tomatoes to garlic and olive oil, pour tomato purée over, add salt, and bring to a gentle boil.

Add reserved cooking water to sauce and sauté.

Toss cooked pasta with sauce, garnish with burrata cheese and basil leaf, and serve.

De Cecco Spaghetti is gently sautéed in a sauce of poached cherry tomatoes, olive oil, garlic, and tomato purée. served with a garnish of burrata cheese and basil