Simplicity is vital on this seasonal pasta that includes a golden, barely cooked tomato sauce and creamy, cool burrata. The velvety sauce comes along with pureed Sun Gold tomatoes, butter, and Parmesan for a velvety mouthfeel with out the heaviness of cream. While any lengthy pasta will work, hunt down bronze-cut spaghetti — it has a rougher, extra porous floor, permitting the sauce to higher cling to the pasta.
Can I substitute the burrata for recent mozzarella to garnish this pasta?
You can substitute recent mozzarella for burrata as a garnish, however the closing texture and richness might be totally different due to the extra cream and cheese curds present in burrata. If you substitute recent mozzarella, we advocate a mozzarella saved in brine for its softer texture and deeper taste.
How is bronze-cut pasta made?
Bronze-cut or bronze-die pasta is made by extruding pasta dough by means of perforated bronze plates referred to as “dies” which give the noodles’ floor a extra grippy texture that helps sauce cling to and coat the pasta.
Notes from the Food & Wine Test Kitchen
Pasta water helps deliver a sauce collectively (because of its starchy nature from the boiled noodles) and may skinny out your pasta sauce with out making it too unfastened whereas giving it a creamy, silky texture. It’s simple to neglect to order it when draining the pasta, however protecting a measuring cup by the range may help you keep in mind to ladle some out.
Suggested pairing
Keep it easy and pair this summery pasta with a juicy, fruit-forward Sauvignon Blanc, equivalent to Husch Mendocino.
This recipe was developed by Marianne Williams; the textual content was written by Andee Gosnell.
