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Bucatini with blended tomato-ricotta sauce and burrata

Laura in the Kitchen · ♥ 1.7K likes · 35.8K views · 3 min video

Bucatini with blended tomato-ricotta sauce and burrata, from the video
Timestamp
Ingredients
Method
Techniques
  • 2 tbsp extra virgin olive oil
  • 10 oz bucatini
▶ 0:33
  • 1–2 whole shallot
Cook the sliced shallot in extra virgin olive oil in a skillet until softened with a little color.
Shallot, tomatoes and a 15-minute simmerSimmeringRead
▶ 0:33
  • 1 can cherry tomatoes
  • ½ cup water
Add the can of cherry tomatoes and the half cup of water used to rinse out the can.
▶ 0:50
  • salt
  • basil
Season well with salt and basil; simmer about 15 minutes until the tomatoes reduce and concentrate.
▶ 1:07
Cook the pasta in salted boiling water.
Cooking the bucatiniBoilingRead
▶ 1:24
  • 1 cup whole milk ricotta
Blend the sauce with the ricotta until smooth.
▶ 1:40
  • black pepper
Return to the skillet on gentle heat, add a good pinch of black pepper and simmer gently until the pasta is ready.
Blending in the ricottaBlending
▶ 1:56
  • cheese
Tong the pasta into the sauce, add plenty of cheese and cook together for a minute, stirring.
Tossing the pasta in the sauce
▶ 2:23
  • burrata
  • extra virgin olive oil
  • hot pepper flake
  • parm
Top with burrata, a little extra virgin olive oil, hot pepper flake and parm.