Spaghetti Margarita Recipe
Basil Pesto Spaghetti on Smoked Tomato Pomodoro, Roasted Garlic, Roasted Tomatoes, Broiled Burrata and Mozzarella, with Basil Oil
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Ingredients
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Pasta
Basil Pesto
Smoked Tomato Pomodoro
Roasted Garlic & Tomatoes
Burrata & Mozzarella
Basil Oil
Method
Pasta Preparation
- 1
Basil Pesto Preparation
- 2
Make the Pesto
In a food processor, combine basil leaves, pine nuts, grated parmesan cheese, garlic cloves, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste if necessary.
Smoked Tomato Pomodoro Preparation
- 3
Prepare the Pomodoro Sauce
In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Add canned tomatoes, smoked paprika, salt, and black pepper. Simmer for about 20 minutes, breaking up the tomatoes with a spoon.
Roasting Garlic & Tomatoes
- 4
Roast the Garlic and Tomatoes
Preheat your oven to 200°C (400°F). Place the whole garlic bulb (cut the top off) and cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle with salt and black pepper, and roast for 25-30 minutes until soft and charred.
Burrata & Mozzarella Preparation
- 5
Broil the Cheeses
Once the oven is preheated, place the burrata cheese and slices of fresh mozzarella on a baking tray. Broil for about 5-7 minutes until the cheese is bubbly and slightly golden.
Basil Oil Preparation
- 6
Make the Basil Oil
In a blender, combine fresh basil leaves and olive oil. Blend until smooth and strain through a fine-mesh sieve to remove solids. Set aside.
Assembly
- 7
Combine and Serve
In a large bowl, combine the cooked spaghetti with the basil pesto and smoked tomato pomodoro. Plate the pasta, adding roasted garlic and tomatoes on top, followed by the broiled burrata and mozzarella. Drizzle with basil oil before serving.