Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. Gigli or other short pasta
2 tbsp. butter
6 garlic cloves, minced
1 cup sundried tomatoes, chopped
1/2 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1/3 cup basil chiffonade
4 oz. burrata (or more!)
Salt to taste
Bring a large pot of water to a boil.
In a heavy-bottomed pot over low heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the sundried tomatoes to the pot along with salt to taste and sauté for 3-5 minutes until the tomatoes soften.
Remove from heat and add to a blender along with the heavy cream. Blend until smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to a large sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the Parmigiano and basil chiffonade. Toss again until combined.
Plate and top with burrata and more basil chiffonade.