Ok, I know I promised you all weeks ago that I was going to show that you DO NOT need to use heavy cream and cajun seasoning in EVERY pasta dish that you make. Well here is the first dish in that series.
Now, I did kinda cheated a bit using burrata cheeses. Burrata does have a little cream, called stracciatella that is injected into it when it is made. I just had to let ease you all of the heavy cream, while still giving creaminess. Just trust me on this one.
I actually came across this recipe while looking for some inspiration for some other project I am working on and saw this. I thought to myself, damn, this looks good, but I would change soooo many things about the way I made this. And so I did! Let me know what you think and if you would try this one!
#GROCERYCART
1 box pasta of choice ( I used Fettucine)
2 garlic cloves
10 oz grape tomatoes
4 oz romano cheese
4 oz Burrata cheese
8-10 good sized fresh basil leaves
2 oz goat cheese (optional)
2 TBL pistsachios
3 oz Olive Oil
Splash of red wine (optional)
Salt & Pepper to taste
DIRECTIONS:
In a large pot salt some water and bring to a boil for your pasta.
Next peel, and THINLY slice 2 garlic cloves, then using a medium sized skillet, on a medium heat, add in the olive oil. Slowly heat the oil, and then add in the sliced garlic cloves. Gently fry the garlic cloves until they become a nice caramel color. DO NOT burn them, or they will become bitter. Once you get the desired color, remove the cloves from the oil and set on a paper towel to dry.
Now, slice your tomatoes in half and add those to the same skillet that we used with the garlic cloves. Keep the oil in the pan, do not remove it. Season the tomatoes with a little salt. Once the tomatoes start to blister and get soft, deglaze the pan with some red wine. This step is optional and not required, but I think it adds more flavor.
Empty the skillet with the tomatoes, wine, oil into a blender. Add in the 4oz of burrata cheese, and then blend until smooth.
Next, in a food processor, add in the romano cheese, pistachios, and basil leaves. Blend this until combined.
Add the blended tomatoes and burrata back to the skillet and bring to a low simmer. Add in your pasta and finish cooking until al dente. If the sauce begins to thicken too much, add in a little pasta water to thin it out.
Check for seasoning and then plate up. Garnish the pasta with the fried garlic cloves, and romano/basil mixture!
Chris Bassett 