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Main Course Savory  •  June 13, 2022

Linguine Pomodoro with Burrata

Linguine Pomodoro with Burrata
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Linguine Pomodoro with Burrata

Serves 4
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Course Main Course
Servings 4 people

Equipment

  • Large pot
  • Large Bowl
  • Large skillet

Ingredients
  

  • 2 ½ to 3 pounds vine ripe tomatoes
  • 3 Tbsp olive oil plus more for drizzling
  • 6-8 cloves of garlic minced
  • 3 anchovy filets
  • Kosher salt and pepper
  • 1 pound linguine
  • ½ cup finely grated pecorino romano
  • 1 cup fresh basil leaves plus more for serving
  • Burrata at room temp, for serving

Instructions
 

  • Bring a large pot of water to a boil over high heat.
  • While water comes to a boil, score an “X” on the bottom of the tomatoes with a paring knife. Prepare a large bowl with an ice bath.
  • When water is at a full boil, add tomatoes. Boil for 30 seconds, or until the skins of the tomatoes just start to peel away from the flesh.
  • Immediately remove the tomatoes to the ice bath. Once tomatoes have been shocked in the ice water, peel skins off the tomatoes and remove the cores.
  • Chop tomatoes into large pieces. The size doesn’t matter too much as they will break down when we cook them.
  • In a large skillet, add olive and heat until hot. Add in garlic and cook until slightly golden.
  • Add in anchovies and melt them into the oil. Add in all of the chopped tomatoes.
  • Season with a touch of salt and pepper. Cook the tomatoes down, breaking up the tomatoes with a wooden spoon as it cooks, for about 45 minutes. You are looking for the tomatoes to be broken down into a nice thick sauce. Season to taste with salt and pepper.
  • When tomato sauce is close to being finished, bring a large pot of water to a boil over high heat. Heavily season with salt and pepper.
  • Drop pasta in water and cook until al dente.
  • Add pasta to the skillet with the tomato sauce. Add in a ladle full of pasta water and toss. Add in cheese and toss again. Add in more pasta water as needed to create a nice cohesive sauce. Drizzle in a bit of olive oil and season with salt and pepper.
  • Just before serving add in basil to wilt slightly.
  • Serve pasta topped with more fresh basil, burrata, olive oil and freshly ground black pepper.
Keyword Pasta
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Tags

  • Pasta

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