Directions
- 1Place the parmesan and basil in a food processor and pulse until finely chopped and combined. Transfer to a bowl and set aside in the refrigerator.
- 2In a large pan over medium high heat, heat the olive oil and add the onions.
- 3Cook, stirring often, for 4-6 mins until the onions are starting to soften, then add the tomatoes, garlic, salt, red pepper flakes, and oregano.
- 4Cook, stirring, for 5-7 mins until the tomatoes are soft and almost broken down, then remove from the heat.
- 5Transfer the tomato mixture to a blender and add the burrata and 1/4 cup pasta water.
- 6Blend until smooth and combined, then return the mixture to the pan.
- 7Add the pasta to the pan and cook over medium heat, tossing the pasta in the sauce until it reaches your desired tenderness (3-4 more mins).
- 8Serve with the basil-parmesan on top and enjoy!
Ingredients
- 3 oz. Parmesan (preferably Parmigiano Reggiano), cut into chunks
- 0.5 Cup Fresh Basil Leaves
- 2 Tbsp Olive Oil
- 0.5 Medium Yellow Onion, diced
- 12 oz. Cherry Tomatoes (on the vine if you can find them), sliced in half
- 2 Garlic Cloves, chopped
- 1 tsp Kosher Salt
- 0.25 tsp Crushed Red Pepper Flakes
- 0.5 tsp Dried Oregano
- 4 oz. Ball Burrata
- 12 oz. Pasta of choice
Equipment
food processorlarge potlarge panblender
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