Spicy Sun-Dried Tomato Pesto Pasta with Burrata

Ingredients

• 8 oz spaghetti
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup fresh basil, plus leaves to garnish
• 2 garlic cloves
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 2 tbsp pine nuts
• 4 oz burrata cheese
• Salt and black pepper

Steps

1. Take the burrata out of the refrigerator now so it is at room temperature by the time the pasta is ready; cold burrata stays firm and will not soften into the sauce.
2. Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes, shaking constantly, until golden. They burn in seconds, so do not walk away.
3. Blend the drained sun-dried tomatoes, basil, garlic, Parmesan, toasted pine nuts, red pepper flakes, and olive oil into a coarse pesto, stopping while it still has texture.
4. Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente.
5. Reserve a cup of the starchy cooking water before draining. It is what turns a stiff pesto into a sauce that clings.
6. Return the drained pasta to the pot off the heat and add the pesto with a splash of the reserved water.
7. Toss vigorously, adding more water a little at a time, until the sauce is glossy and coats every strand. Never heat pesto directly, or the basil blackens and the oil splits out.
8. Divide between plates, tear the burrata over the top, and finish with basil leaves, black pepper, and a drizzle of oil.

Allergen note: Contains gluten, dairy, and tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.