Difficulty Level: Easy
Total Time: 1.5 hours
Serving Size: 2-4 servings
Ingredients:
1/2 lb. taglierini
2 pints cherry tomatoes
1 shallot, halved
1 cup of garlic cloves
1/4 cup Calabrian chili peppers, sliced
1/3 cup extra virgin olive oil
1 tbsp. sea salt
2 tbsp. butter
1/3 cup Parmigiano Reggiano, finely grated
4 oz. stracciatella
Basil for garnish
Freshly cracked black pepper
Pasta water as needed
Directions:
Heat the oven to 375°F. Add the cherry tomatoes, garlic, shallot and sliced Calabrian chili peppers to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 35-40 minutes.
Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic, shallot and Calabrian chili peppers to a blender along with the remaining cooking liquid. Blend until smooth.
If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan along with the cherry tomato sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the butter and grated Parmigiano. Toss until combined.
Plate and top with the stracciatella, basil, a drizzle of extra virgin olive oil and freshly cracked black pepper.
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