Monday, August 27, 2012

Arugula and Burrata Pasta

An easy to put together vegetarian pasta with peppery arugula and creamy burrata cheese.  Burrata is usually available at markets such as Whole Foods, but if you can't find it, fresh mozzarella will do in a pinch.  The barely cooked tomato and garlic add a nice punch.

Serves 2

1 cup seeded diced plum tomatoes (small dice)
2 large garlic cloves, minced
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
6 ounces dry spaghetti
2 cups torn arugula leaves
4 ounces burrata cheese torn in small pieces
Salt and pepper to taste

In a small bowl combine the diced tomatoes, minced garlic, olive oil, salt, pepper, crushed red pepper, oregano and basil.  Park the bowl on the kitchen counter for about an hour (or more) to let the flavors mingle.
When ready to cook, boil the spaghetti in salted water about 2 minutes shy of al dente.  While the pasta is cooking, heat the tomato mixture in a large saute pan.  Drain the pasta, saving about a cup of the cooking liquid.
Add the pasta to the tomatoes and stir in the arugula leaves.  Continue to cook, adding some of the pasta cooking liquid, until the arugula has wilted.
Off the heat, stir in the burrata and re-season with salt and pepper.

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