BUCCATINI WITH BURRATA

Even in summer there are days when a nice tomatoey bowl of pasta just hits the spot.  Here’s one with minimal prep, nice clean flavors, and cool, creamy burrata cheese.  Buccatini is a thin tubular pasta—but any robust pasta, thick spaghetti, fettucine, can substitute.  Using pre-made sauce, your own, or a good quality jarred, makes the prep go quickly.  Burrata is a fresh Italian cheese—an outer layer of mozzarella and a creamy interior of cream and stracciatella (shredded mozzarella).  Recipe makes 4-6 servings—easily reduced.

• 1 lb buccatini, or other hearty pasta
• 3 cups marinara sauce
• large burrata ball, or several small balls—enough for 2 generous pieces on each serving
• fresh basil leaves
• olive oil
• flake salt and ground pepper

Boil buccatini in salted water to desired doneness.  Drain well then return to pot.  Pour heated marinara over pasta and toss well until each strand is well coated.  Divide into pasta bowls—top with burrata pieces drizzled with olive oil.  Add basil leaves, a pinch of flake salt and pepper to each bowl.  Buon appetito!

The Kitchen Hive