Cherry Tomato Pomodoro Recipe
bucatini, calabian chili, white wine, basil - ADD BURRATA +6
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook until they start to burst, about 5-7 minutes.
Add Flavor
Stir in the Calabrian chili flakes and cook for an additional minute. Pour in the white wine and let it simmer for about 3-4 minutes until the alcohol has evaporated.
Combine Pasta and Sauce
Add the cooked bucatini to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to create a sauce. Season with salt and black pepper to taste.
Finish with Basil
Remove from heat and add in the fresh basil leaves. Toss gently to combine.
Serve
Serve the pasta warm, topped with a ball of burrata if desired.