Linguine Pomodoro with Burrata
- Large pot
- Large Bowl
- Large skillet
- 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
- 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.
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