Pasta Peperonata with Burrata and Pistachios
Pasta Peperonata with Burrata and Pistachios.
For 4 Person(s)
For the Sauce:
- 3 tablespoons extra virgin olive oil
- 1 small red onion, sliced
- 3 cloves garlic, sliced
- 4 red, yellow or orange bell peppers. Washed, seeded and cut into 1/2 inch strips
- 1 pint cherry tomatoes, sliced in half
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 cup water
- 5 leaves fresh basil
- 1 pound dried spaghetti
- crushed pistachios as desired
- extra virgin olive oil for drizzling
- Get the Products used in this recipe HERE
- Put a large sauté pan over a medium flame and heat the oil. Add the onions and garlic and cook until the onions are beginning to soften, about 5 minutes.
- Add the peppers, tomatoes and salt to the pan and cook for 5-7 minutes stirring occasionally.
- Add the tomato paste and water. Cover and cook until the tomatoes begin to break down and the peppers have softened, about 10-15 minutes.
- Transfer to a blender and add the basil. Blend until smooth. Taste for seasoning and season with more salt as desired.
- Drop the pasta into generously salted boiling water. Cook until Al dente.
- Combine the sauce and the pasta in another pan. Toss together over high heat for 1-2 minutes. If the pan looks dry, add some pasta cooking water.
- Scoop the pasta into bowls and top with some of the stracciatella (the inside of the Burrata). Sprinkle some crushed pistachios on top and drizzle with a tiny bit of extra virgin olive oil.