Recipe for pappardelle with tomatoes, burrata, and fresh basil
Serves 4
Fairmont Copley Plaza executive chef Laurent Poulain prepares wide pappardelle with homemade tomato sauce, creamy burrata, and a handful of fresh basil.
Salt and black pepper, to taste1pound dried pappardelle or fettuccine3tablespoons olive oil 1shallot, finely chopped4cloves garlic, finely choppedPinch of crushed red pepper, or more to taste1teaspoon dried oregano½cup red wine1can (28 ounces) whole Italian plum tomatoes, preferably San Marzano, drained16ounces fresh burrata or mozzarella cheese, torn into pieces12fresh basil leaves, torn into pieces
1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a skillet over medium heat, heat 1 tablespoon of the olive oil. Cook the shallots, stirring often, for 4 minutes or until translucent. Add the garlic and cook 1 minute more. Sprinkle with red pepper and oregano. Add the red wine and bring to a boil, scraping to deglaze the pan. Lower the heat and simmer for 4 minutes, or until the liquid is reduced to a syrup.
3. Add the tomatoes, salt, and black pepper. Cook, stirring occasionally, for 3 minutes or until the tomatoes begin to soften. Crush the tomatoes with a fork, leaving a few chunks. Cover the pan and simmer for 10 minutes more. Taste for seasoning and add more salt and red pepper if you like. Remove from the heat and set aside.
4. Cook the pappardelle for 8 minutes, stirring occasionally, or until it is tender but still has some bite. Drain without rinsing and return to the pot. Add the tomato sauce and toss gently.
5.
In each of 4 deep bowls, arrange pasta and sprinkle with the burrata, basil, and the remaining 2 tablespoons of olive oil. Adapted from Fairmont Copley Plaza
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com