Tomato Basil Pasta
Ingredients
For the garlic confit
-
1
cup
peeled garlic cloves
-
¾
cup
olive oil
-
½
tsp
chili flakes
-
½
tsp
ground pepper
For the pasta
-
16
pieces
fresh campari tomatoes
-
1½
tsp
salt
-
275-300
g
dry angel hair pasta
-
1
ball
fresh burrata cheese
-
½
cup
loosely packed fresh basil leaves
-
to taste
honey white balsamic vinegar
Instructions
- Prepare the garlic confit by simmering garlic cloves in olive oil with chili flakes and ground pepper for about 30 minutes.
- Blend fresh tomatoes with salt until smooth and set aside.
- Cook the pasta according to package directions, then drain.
- Reserve ⅓ cup of the oil from the garlic confit.
- Combine the blended tomato mixture and fresh basil in the garlic confit pot, warming it through for 5-10 minutes.
- Toss the cooked pasta with the reserved garlic confit oil, then mix in the tomato-garlic confit sauce.
- Serve topped with burrata cheese and a drizzle of honey white balsamic vinegar, adding more basil as desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
860
Total fat
50.8g
Total carbohydrates
86.8g
Total protein
22.8g
Sodium
1089.1mg
Cholesterol
22.3mg
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