Cherry Tomato Basil Capellini with Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. capellini or other pasta

• 2 tbsp. extra virgin olive oil

• 3 garlic cloves, minced

• 14 oz. cherry tomatoes (I used Mutti cherry tomatoes for this recipe)

• 1 tsp. sugar (if using canned cherry tomatoes)

• 4 tbsp. butter

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/3 cup stracciatella

• 1/2 cup basil chiffonade

• Salt to taste

• Basil oil to finish

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the olive oil to a heavy-bottomed pot over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

3. Stir in the cherry tomatoes and the sugar and salt to taste. Simmer on low heat for 10 minutes. Crush the tomatoes and simmer for another 5 minutes. Use a blender if you want the sauce to be extra smooth.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.

5. Strain the pasta and add it to a sauté pan along with the cherry tomato sauce and toss on medium-low heat.

6. Remove from heat and add the butter and Parmigiano. Toss until combined, then add 3/4 of the basil chiffonade (save the rest to top the pasta with). Toss again.

7. Plate and top with stracciatella, a drizzle of basil oil (or extra virgin olive oil) and more basil chiffonade.