This pasta came about because I had some cheese I needed to use, and I wanted to use my basil oil too, which is so delicious and took the pasta to the next level (check out my reel on making basil oil, it was very popular).
Ingredients
- 2-3 tbs. Extra virgin olive oil
- 1 large shallot finely chopped
- 2 cloves garlic
- 28 ounce San Marzano tomato’s
- Handful fresh basil
- 1/2 tsp. Sugar
- 2 tbs. Water
- Salt and black pepper to taste
- 4 ounce Brie
- 1 burrata
- 10 ounce Pacheri dry pasta
- Basil oil
- Parmesan cheese and fresh basil
Instructions
- Sauté the shallots in the oil on low with a sprinkle of salt until almost caramelized add 2 cloves of garlic stir in for 30 seconds, add the can of San Marzano tomatoes with 2 tbs. Water, add 1/2 teaspoon of sugar, fresh basil and cover. Let cook on low until the tomatoes are soft.
- Remove the rind from the Brie and cube, once the tomatoes are done cooking crack some black pepper add to a blender with the Brie and 1 burrata and blend away until smooth.
- Return the sauce to the same pan give it a taste and adjust the seasoning, add your preferred cooked pasta and cook with the sauce. Finish up with freshly grated Parmesan cheese and basil oil. Enjoy.