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Fusilloni with Burrata, Roasted Tomatoes and Almond Pesto

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By @kellysalwayscooking
Adapted from Katie Parla’s Food of the Italian South

Serves 4-6

Ingredients:

For the roasted tomatoes:
  •  1 pint of cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
 
For the pesto:
  •  1/4 cup almonds, finely chopped
  • 1 cup of basil leaves, loosely packed, plus a few for garnish
  • sea salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano
 
For the pasta:
  •  1 lb fresh fusilloni or other short cut pasta
  • 8 oz burrata

Instructions:
​​Make the roasted tomatoes: Preheat the oven to 250 degrees. Combine the tomatoes, olive oil, oregano, and salt in a medium baking dish and roast until the tomatoes become shriveled and dry, about 90 minutes.
 
Meanwhile, make the pesto: In a mortar, crush the almonds, basil, and a heavy pinch of salt into a paste with the pestle. Add a bit of olive oil, but only as much as you need to hydrate the mixture into a paste, no more than three tablespoons. When you have a smooth paste, stir in the Parmigiano-Reggiano and set the mixture aside.
 
Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Heavily salt the water. Add the pasta and cook for three minutes. Drain and transfer to a large bowl, then add the pesto and stir to coat. Stir in the tomatoes and the burrata. Plate and serve, garnished with additional basil.
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  • TODAY'S FRESH PASTA
  • Home
  • Gelato
  • About the Pasta and Us
  • Recipe ideas