Tomato, Balsamic & Chili Bucatini Pasta With Burrata
This week's recipe is made with our chef-made frozen fresh Bucatini pasta from Ascari Enoteca! Bucatini pasta is similar to spaghetti but is a thicker noodle with a hollow center to soak up extra sauce!
We paired this pasta with a rich tomato, chili, honey and balsamic based sauce that is packed with flavour. Sweet, salty, and slightly spicy, this sauce is perfectly balanced by the delicate and creamy flavour of our Bella Casara by Quality Cheese classic burrata.
Topped with roasted Elmira's Own gourmet grape mixed tomatoes and garnished with some Cookstown purple basil micros from their Hearty Mix microgreens for a pop of colour and crunch.
The result is absolutely divine. Give this pasta recipe a try and let us know your thoughts!
Meet Our Farmers & Producers
Alliston's "Golden Dawn" brand of butter adds a delicious flavour to the crispy outside of these popovers! It's made using milk from the Niagara and Golden Horseshoe region and provides this cornbread with a rich buttery flavour.
The burrata cheese used in to top this pasta dish is our Bella Casara burrata by Quality Cheese. Sweet and creamy with a soft, smooth exterior with a textured, creamy center.
Located in Vaughan, Quality Cheese is owned and operated by the Borgo Brothers. They are award winning cheese producers who pride themselves in using only the freshest milk and ingredients, paying attention to every detail, and using the best practices and techniques to make great cheese.
Zing's new line of pantry shortcuts are so incredibly versatile and we've been loving adding them to our recipes to add a little something extra to the flavour profile. We've added their Hakka Chili Crisp to add a little bit of heat and another dimension of flavour to this pasta sauce!
We added a bit of our go-to honey from Rosewood Estates to our pasta sauce to balance out the rich tomato flavour with a little bit of sweetness. Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Our locally grown garlic is from Warren Ham at August’s Harvest, one of the largest commercial garlic growers in Ontario. This garlic add a great depth of flavour to this pasta sauce.
Niagara Vinegar is based in St. Catharine's and is part of Hernder Estate Wines and use a very straight forward fermentation process to create their vinegars! Their Baco noir balsamic vinegar brings a rich flavour to the sauce in this recipe.
Use the same fresh pasta found at one of Toronto's top Italian restaurants, Ascari Enoteca! Their chef-made fresh pasta is made and then frozen to keep it as fresh as it was the day it was made. Simply place the fresh pasta directly in boiling water from frozen and enjoy the taste of freshly made pasta at home!
Ingredients (Serves 2-3)
- 1 tbsp extra virgin olive oil
- 1 tbsp Golden Dawn butter
- 3 x cloves August's Harvest garlic, peeled and crushed or finely minced
- 1 x tsp Zing's Hakka Chili Crisp, or to your taste
- 4 tbsp tomato paste
- 1 tbsp Rosewood Honey
- 1/4 cup Niagara Vinegar's Baco Noir balsamic vinegar
- 1 bunch fresh basil, chiffonade (Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons)
- Sea salt to taste
- 300g Ascari Bucatini
- 250g Bella Casara burrata
- 1 handful purple basil microgreens from Cookstown Green's Hearty Mix (optional)
- 1 x pint Elmira's Own Gourmet Grape Tomatoes (optional)
Preheat your oven to 425°F.
Fill a large pot with water and season with salt on high heat and bring it to a boil.
Take your tomatoes and spread them out on a baking sheet lined with parchment paper and place in the oven to roast for 15 minutes.
Peel and mince your garlic. Chiffonade your basil by removing each leaf in your bunch and layer them on top of one another. Then, roll them into a cylinder and cut finely with your chef knife.
Heat your olive oil and butter in a medium skillet and, add your garlic and sauté until fragrant.
Add your tomato paste. Stir in and let cook until it turns a rusty colour, stirring occasionally. Add the honey, haka chili crisp, and chiffonade fresh basil and stir to combine.
Lastly, add your balsamic vinegar and allow to reduce, cooking the sauce for about 1 to 2 minutes. Remove from heat and set aside.
Drop your pasta into the boiling water and allow to cook until al dente (about 3-5 minutes). Once your pasta is cooked, strain the pasta, reserving about a half cup of the pasta water.
Transfer your noodles to the pan with your sauce and stir until the pasta is fully coated with the sauce. If your sauce is too thick, thin it out by adding a little bit of pasta water at a time until it reaches your desired consistency.
Remove your roasted tomatoes from the oven and get ready to assemble your plates.
Using some tongs, grab a portion of your pasta and add it to your plate, turning your tongs in a circle as you lower the pasta to the plate. Take your burrata and and carefully pierce the thin surface and scoop out some of the fresh burrata to top the pasta. Top with about 1-2 tablespoons per plate
Place some roasted tomatoes on top of your pasta. Pick out a few leaves from the small purple microgreens to garnish your dish.
Did You Try This Recipe?
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