Ingredients
- 2 tbsp extra virgin olive oil
- 7 cloves whole garlic
- 1/2 tbsp anchovy paste
- 1 dash red pepper flakes
- 40 oz small heirloom tomatoes (optional)
- 1/2 lb thin spaghetti
- 4 oz burrata
- 1 handful fresh basil
- grated parmesan cheese for topping (optional)
Steps
- Bring a large pot of salted water to a boil.
- Warm the olive oil and whole garlic in a large skillet over medium-low heat for 5 minutes.
- Stir in the anchovy paste and red pepper flakes, then cook for 1 minute.
- Add the tomatoes and simmer for 15 minutes, pressing them gently until softened.
- Boil the spaghetti until tender, about 6 minutes, then drain and add it to the skillet.
- Toss with the basil, spoon into bowls, and top with burrata and parmesan if using.
Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.
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