Bucatini with fresh cherry tomatoes and creamy stracciatella

By GialloZafferano · 30 min

Ingredients

Instructions

1. Heat a drizzle of olive oil in a large pan, add the crushed garlic cloves and sauté over medium heat until golden, then remove them.
2. Add the fresh tomatoes, a pinch of salt and pepper, and a few basil leaves. Cook over medium heat for about 20 minutes, adding a little water if needed, until the tomatoes soften and release their juices.
3. Blend the tomatoes and their juices until smooth, then strain through a fine sieve to remove seeds and skins. Return the sauce to the pan.
4. Cook the bucatini until al dente.
5. Blend half the stracciatella with a drizzle of olive oil and a pinch of salt and pepper until smooth and creamy. Set aside.
6. Add the drained bucatini to the tomato sauce and toss well, adding a little pasta water if the sauce is too thick.
7. Spread a spoonful of the stracciatella cream on each plate, top with the bucatini and sauce, then garnish with the remaining stracciatella, basil leaves, black pepper and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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