Burrata Caprese Bucatini
1/3 pound dried bucatini pasta (or other long strand pasta of your choice)
3 tablespoons quality extra virgin olive oil, more to finish
1 heaping tablespoon minced garlic
½ teaspoon red pepper flakes–more to finish
1 heaping tablespoon anchovy paste or 2-3 anchovy fillets
¼ cup grated parmesan cheese–more to finish
1½ heaping cup diced tomatoes*
10 large fresh basil leaves, julienned
3 ounces fresh burrata cheese
Boil the pasta for approximately 7-8 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.
While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the garlic, red pepper flakes and cook for 1-2 minutes to infuse the oil. Add in the anchovies and stir until it melts into the oil.
Toss in the cooked bucatini and cheese — coating the pasta well. If you want a looser based “sauce”, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Toss in the tomatoes and basil. Plate the pasta and top with burrata. Sprinkle each dish with additional parmesan, red pepper flakes and a drizzle of olive oil.
*If I can find them, I like using small heirloom tomatoes as they are often times sweeter but Romas or other ripe tomatoes are just as delish.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.