Print Recipe
Ingredients
- 1/2 Cup of Penne Pasta
- 2 TBSP Kosher Salt, for pasta water
- 6 TBSP Salted Butter
- 3 TBSP Fresh Basil, chiffonade
- 2 Cups of Diced Fresh Tomatoes
- 1 TBSP Chopped Fresh Parsley
- 1-3 TSP Crushed Red Pepper Flakes, to taste
- 4 oz of Burrata or Fresh Water Mozzarella
Directions
Bring a large pot of water to a boil and add salt
Cook Pasta for 7 minutes, al dente, and it will continue cooking in the skillet with the sauce
In a skillet over medium heat, melt the butter and allow to brown. You will hear the popping subside, swirl the pan and the butter will take on a toasty smell. This will take about 4-5 minutes
Once the butter is browned, add the basil.
Then add the tomatoes and their juices, parsley, red pepper, and salt.
Drain the pasta and reserve 1 cup of pasta water. Add pasta and water to the skillet and simmer for 2-3 minutes.
Remove from the heat, add cheese and serve!