Bucatini with fresh cherry tomatoes, stracciatella and basil
INGREDIENTS
(serves 4)
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11 + 1/4 oz of bucatini pasta (320 g)
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1 + 3/4 lbs of fresh cherry or date tomatoes (800 g)
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8 + 3/4 oz of stracciatella cheese (250 g)
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Fresh basil leaves, to taste
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2 garlic cloves
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Olive oil, to taste
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Salt, to taste
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Pepper, to taste
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Water, as needed
INSTRUCTIONS
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In a large skillet, heat a drizzle of olive oil over medium heat. Add the crushed garlic cloves and sauté until golden, then remove them from the pan.
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Add the fresh tomatoes, a pinch of salt and pepper, and a few basil leaves. Stir and cook over medium heat for about 20 minutes, adding a bit of water if needed, until the tomatoes soften and release their juices.
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Transfer the cooked tomatoes and their sauce to a blender. Blend until smooth, then strain through a fine sieve to remove skins and seeds. Return the smooth sauce to the pan.
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Cook the bucatini in boiling salted water until al dente.
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In a blender, combine half of the stracciatella with a drizzle of olive oil, a pinch of salt and pepper. Blend until you get a smooth cream. Set aside.
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Add the drained bucatini to the tomato sauce and mix well. Add some reserved pasta water if needed to loosen the sauce.
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On each plate, spread a spoonful of stracciatella cream as a base. Place the bucatini with tomato sauce on top. Garnish with the remaining stracciatella, fresh basil leaves, a sprinkle of pepper, and a drizzle of olive oil.
