Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. cascatelli
1/4 cup extra virgin olive oil
1/2 shallot, chopped
4 garlic cloves, minced
2 pints sungold tomatoes
2 tbsp. butter
1/4 cup Parmigiano Reggiano
4 oz. stracciatella or burrata
Basil chiffonade for garnish
Crushed red pepper to taste
Salt to taste
Bring a large pot of water to a boil.
Meanwhile, heat 2 tbsp. of olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the sungold tomatoes to the sauté pan along with the remaining olive oil and salt to taste. Let simmer over medium-low heat until the tomatoes begin to burst.
Transfer the tomatoes and their juices to a blender and blend until smooth. Strain the sauce using a fine mesh strainer to remove the little bits of tomato skin that may be leftover after blending.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.
Add the sauce back to the sauté pan and stir in the butter.
Strain the pasta and add it directly to the sauté pan with the sungold tomato sauce. Toss on medium-high heat.
Add the Parmigiano and toss again, adding pasta water as needed, 1/4 cup at a time.
Plate and top with stracciatella, basil chiffonade and crushed red pepper to taste.