SEATTLE —
Rigatoni with tomato, basil, burrata
Recipe from General Harvest Restaurants
Ingredients:
- 10 oz fresh Rigatoni
- 2 cups tomato sauce
- 1.5 tablespoon unsalted butter
- 1.5 oz parmesan cheese
- 4 large basil leaves
- 1 ea burrata
- Salt
- Pepper
- Chili flakes
Directions:
Bring a large pot of water to a boil. Add pasta and cook for 3-4 minutes. In a separate sauce pot, add tomato sauce and bring to a boil. Add cooked pasta, 2T pasta water, butter and cook for 2-3 minutes or until pasta a desired texture (still continually to prevent sticking). Remove from heat and add the grated parmesan, torn basil and season with salt, pepper, and chili flakes. Plate into 2 separate bowls, spoon fresh burrata over the top and 2 grinds of fresh black pepper.
Tomato sauce
Ingredients:
- 1 medium can plum tomato
- 1 ea onion (white) diced
- 3 large cloves garlic – diced
- 1/4 cup olive oil
- 1/2 tablespoon Red chili flakes
- Salt
- Pepper
Directions:
Heat olive oil and ½ T salt in a non-reactive pot on medium heat. Add onions and garlic and turn to medium high and continue to cook until the vegetables are translucent. Turn heat off, and add tomatoes. Turn back to medium high and cook. Make sure to stir every 2 minutes to avoid burning. Cook for 30 minutes. Stir in chili flake, pepper and season with salt.
Pasta Recipe
Ingredients:
- 4 cups semolina flour
- 2 cups all purpose flour
- 8 egg yolks 2 whole eggs
- 1 cup warm water
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon salt
Directions:
Combine all dry ingredients in KitchenAid mixing bowl. In a separate bowl add egg yolks, whole eggs, ½ of the warm water and olive oil. On low speed in the electric mixer, combine dry ingredients with dough hook. Slowly add in egg, water and oil mixture. Add remaining ½ cup warm water slowly until dough begins to form (may not need entire amount). Remove from bowl and fold dough over itself using your palms until a tight ball forms. Wrap dough ball in plastic, refrigerate for at least 45 minutes prior to using.
Method with no electric mixer:
Combine all dry ingredients in a large bowl and form a mound. In a separate bowl combine the whole eggs, yolks, ½ the water and olive oil. Slowly add the mixture to the mound of dry ingredients mixing with a fork. Once combined, begin slowly adding the remainder of the water. Begin folding the dough over itself using the palm of you hands. Once combined; wrap in plastic and put in the cooler for at least 45 minutes.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.