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Pasta with yellow cherry tomatoes, stracciatella and bottarga · GialloZafferano.com

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  Speaker 1: Pasta with yellow cherry tomatoes, strachatella and botarga is a
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  Speaker 1: simple and elegant Mediterranean dish. You enjoy sweet yellow cherry tomatoes,
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  Speaker 1: creamy strachatella cheese and the savory salty taste of botarga.
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  Speaker 1: The cured fish row, fresh basil, and a light tomato
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  Speaker 1: sauce give this pasta a bright and summary character. For
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  Speaker 1: four servings, you need prep time thirty minutes, cook thyme
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  Speaker 1: fifteen minutes. Ingredients. You need eleven point three ounces that
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  Speaker 1: is three hundred twenty grams of gluten free spaghetti. You
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  Speaker 1: need two cups that is three hundred grams of yellow
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  Speaker 1: cherry tomatoes, preferably the small Daterini variety. You need one
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  Speaker 1: clove of garlic. You need extra vagin olive oil as kneeded.
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  Speaker 1: You need fresh basil as kneeded. You need black pepper
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  Speaker 1: as kneeded. You need three point five ounces that is
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  Speaker 1: one hundred grams of strachatella cheese. You need zero points
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  Speaker 1: seven ounces that is twenty grams of but targa. First,
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  Speaker 1: prepare the yellow cherry tomatoes. Wash all the tomatoes carefully.
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  Speaker 1: Transfer about seven ounces of tomatoes about one and one
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  Speaker 1: third cups to a baking dish. Season these tomatoes with
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  Speaker 1: salt and extra virgin olive oil. Mix well so all
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  Speaker 1: the tomatoes are evenly coated. Place the baking dish in
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  Speaker 1: a preheated fan oven at four hundred forty six degrees fahrenheit.
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  Speaker 1: Bake for fifteen minutes while the first batch of tomatoes bakes.
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  Speaker 1: Prepare the remaining tomatoes. Have all the tomatoes that are
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  Speaker 1: left set them aside. Now, prepare the base of the sauce.
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  Speaker 1: Pour a drizzle of extra virgin olive oil into a skillet.
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  Speaker 1: Add the garlic clove. Let the garlic infuse the oil
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  Speaker 1: over gentle heat without burning it. When the garlic is fragrant,
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  Speaker 1: Add the half cherry tomatoes to the skillet. Season the
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  Speaker 1: tomatoes with salt and black peer sotea over medium heat
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  Speaker 1: for about four minutes, stirring from time to time. At
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  Speaker 1: the same time, fill a large pot with water. Bring
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  Speaker 1: the water to a boil. Salt the water to taste.
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  Speaker 1: This water will be used to cook the spaghetti latter.
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  Speaker 1: When the roasted tomatoes in the oven are ready, remove
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  Speaker 1: the baking dish. Transfer the roasted tomatoes to a tall,
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  Speaker 1: narrow container. Blend them with an immersion blender until you
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  Speaker 1: obtain a creamy puree with a smooth texture. Go back
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  Speaker 1: to the skillet with the soutei tomatoes. Remove the garlic
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  Speaker 1: clove from the skillet, Take the roasted tomato puree and
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  Speaker 1: pass it through a fine sieve directly into the skillet
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  Speaker 1: with the sotei tomatoes. Press well so the sauce passes
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  Speaker 1: through the sieve and any skins or seeds stay behind.
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  Speaker 1: Stir the skillet and let the combined tomato sauce develop
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  Speaker 1: its flavor for a short time over low heat. When
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  Speaker 1: the pot of water reaches a full boil, add the
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  Speaker 1: gluten freeze spaghetti. Cook the spaghetti until they er al dente,
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  Speaker 1: following the cooking time on the package's reference. When the
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  Speaker 1: spaghetti al dente, drain them directly into the skillet with
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  Speaker 1: the tomato sauce. Keep a little of the cooking water aside.
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  Speaker 1: If needed, Toss the spaghetti in the skillet so they
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  Speaker 1: are well coated with the sauce. If the sauce seems
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  Speaker 1: too thick, add a small amount of the pasta cooking
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  Speaker 1: water and mix again until the pasta is well seasoned
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  Speaker 1: and glossy. Now plate the dish. Divide the sauce spaghetti
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  Speaker 1: among the serving plates, forming gentle nests on each portion.
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  Speaker 1: Add a generous grating of botaga on top of the pasta.
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  Speaker 1: Add a dollop of strachatella cheese to each plate, placing
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  Speaker 1: it on or beside the pasta. Finish each serving with
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  Speaker 1: fresh basil leaves. Serve the pasta with yellow cherry tomatoes, strachatella,
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  Speaker 1: and botaga immediately so the contrast between the hot pasta
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  Speaker 1: and the cool, creamy cheese stasts perfect. Ah