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Spaghetti with Fresh Tomato Sauce

Burrata is like a combination of creamy ricotta inside mozzarella, only better. Do we have your attention?!? Find the complete description here, but suffice it to say it is perfect for this dish, as the burrata goes oozingly melty and creates a sauce that clings to the pasta. Just a few simple ingredients and just a few minutes are all that is required (aside from the burrata!) to create a most memorable meal: in the time it takes the pasta to boil, the sauce is ready. We know when you try this, you will be on the look-out for more burrata-inspired recipes — we certainly are!

Spaghetti with Fresh Tomato Sauce

7 oz. spaghetti or linguini
1 red chili, deseeded and finely chopped
2 shallots, finely chopped
1 tbs. extra virgin olive oil, plus more for drizzling
zest of 1 lemon
1 tbs. red wine vinegar
2 tsp. caster sugar
11 oz. ripe tomatoes, roughly chopped (more if you prefer)
4½ oz. ball burrata (¾ cup)
handful of basil, torn

Cook the pasta following package directions. Meanwhile, put the chili, shallots, oil, lemon zest, vinegar, sugar, tomatoes, and a good amount of sea salt and black pepper into a big mortar or mixing bowl. Use a pestle to bash everything together. (For lack of a pestle, use the back of a large wooden spoon.)

Drain the pasta and toss together with the tomato mixture and the cheese, broken over the pasta. Drizzle over a bit more olive oil, if desired. Scatter over the basil and serve immediately.

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