We planted fresh basil along with some other herbs a couple of weeks ago, and it is THRIVING. No more $2 packets of basil from the grocery store! This quick vegetarian dish is a perfect simple weeknight meal yet feels decadent with the addition of Burrata. It's still delicious without it if you're dairy free or just want to keep it more basic. You could also use fresh mozzarella. If you don't have a food processor, you can make the sauce with an immersion blender or in batches in a traditional blender. The idea is to pulse the tomatoes just enough so they're not pureed, but add a flavorful sauce with some texture to the pasta.
INGREDIENTS
- 12 oz. whole wheat spaghetti (or pasta of choice)
- 1/2 cup chopped green onions (white and light green parts only)
- 1-2 Tbsp minced garlic
- 2 medium ripe tomatos, quartered
- 1/2 cup basil leaves
- 1 Tbsp. Olive Oil
- 1/4 cup grated parmesan cheese
- 8 oz. ball of Burrata cheese or fresh mozzarella, quartered
DIRECTIONS
Cook pasta according to directions; Drain and set aside.
While pasta cooks, combine remaining ingredients in a food processor and pulse until combined and tomatoes are chopped but not pureed. Season with salt and pepper.
Add sauce to drained pasta and gently stir to combine. Transfer to a platter or bowl and top with burrata and fresh basil leaves for garnish.