Burst cherry tomato pasta with butter, parmesan and mozzarella
Binging with Babish · ♥ 94.3K likes · 2.7M views · 5 min video
Read about mozzarella in the BrightCulinary Book
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Ingredients
Method
Techniques
- tomatoes
- fresh basil
- fresh parsley
- 4 cloves garlic
- 2 whole shallots
- Parmesan
- butter
Very finely mince the shallots; slice the garlic thinly; leave the herbs mostly whole, chopping the basil only at the last minute so it does not bruise.
- 1–2 tbsp olive oil
Saute the shallot in olive oil for one to three minutes, depending on how finely it was chopped.
Once the shallot is sweated, add the garlic (and optionally a few tablespoons of tomato paste); saute until an orange fond forms on the bottom of the pot.
- water
Add the cherry tomatoes, with a splash of water if anything starts to burn, and cook until burst, 5 to 15 minutes.
Bursting the cherry tomatoes
- pasta
- ½ cup pasta cooking water
Boil the pasta until about two minutes shy of al dente; add it to the sauce with half a cup of pasta water and finish cooking it there, stirring frequently and adding pasta water as needed.
Finish with fresh basil, a big gob of butter and plenty of shaved Parmesan; kill the heat and stir in the fats. Taste and season with kosher salt and black pepper.
- kosher salt
- black pepper
- ½ lb fresh mozzarella cheese
Add about half a pound of chopped fresh mozzarella, cover and let sit two to three minutes until melty; stir just enough to distribute the cheese.
Finish with more herbs and more cheese. Do not heat the cheese or butter directly on the stovetop.
Melting in the mozzarella