StracciaTELL Me More Pasta

• active time: 60 minutes

Ingredients

Good, juicy summer tomatoes (mixture of cherry, heirloom, and beefsteak)

1 shallot, finely diced

1 carrot, finely diced

1 clove garlic

Roughly 8 oz stracciatella cheese

Lots of fresh basil

Zest of 1 lemon

Balsamic

Olive oil

Salt

Spaghetti (1/2 box)

Directions

Separate juice and seeds from tomatoes (save both in separate bowls). Grating the tomatoes is a good method to get the most juice.

Very finely dice carrot, shallot, and garlic. Sauté. Add garlic. Strain tomato juice in and heat. Once heated (don’t simmer off too much liquid), add this sauté mixture and stracciatella cheese to immersion blender. Blend until smooth. Strain back into pot.

Meanwhile, boil pasta. Be sure to reserve pasta water.

Assemble bruschetta tomato topping. Add chopped tomatoes, olive oil, balsamic, lemon zest, basil, and salt to a bowl. Toss.

Add pasta and pasta water to sauce. Top with bruschetta mixture.

Notes

Should double!

Great with bread :)