Ingredients 3 to 4 cloves of garlic, finely chopped
4 tbsp Felice Extra Virgin Olive Oil
16 oz cherry tomatoes
1 can (16 oz) tomato sauce
1/2 red onion, chopped
1 can (16 oz) Mutti plum tomatoes
1 tbsp Kosher salt
1 lb (16 oz) fusilli al ferretto pasta
8 oz burrata
16 fresh basil leaves

Made by hand-wrapping strips of pasta around a thin metal rod called a ferretto, fusilli al ferretto boasts a distinct, loose spiral shape that is ideal for catching the smooth tomato sauce and burrata of this rustic recipe originating from southern Italy.

Though the ingredients and method of this recipe are simple, the flavor transcends the sum of its parts. Cherry tomatoes brighten the tomato sauce base and add a touch of sweetness.

Fresh burrata infuses mild creaminess throughout the dish, while the basil balances and complements both the sweet and savory profiles of the ingredients. Finish with a crack of pepper and pinch of salt if desired.

METHOD

Wash and dry produce. Sauté the garlic in 2 tbsp of the extra virgin olive oil and the cherry tomatoes whole, along with 3 oz of the tomato sauce. Let cook for three minutesin a large pan.

For the tomato base, heat up the rest of the tomato sauce with the remaining extra virgin olive oil and the onion until golden. Add the plum Mutti tomatoes and a pinch of salt.

In a large pot, bring 12 quarts of water to a boil & add 1⁄2 tbsp of salt. Once boiling, add the fusilli and cook until al dente, for about 6 minutes. Strain pasta and return to the pot, stirring in the sauce until the pasta is thoroughly coated.

Plate in pasta dish, top with fresh burrata, fresh basil leaves, and drizzle with a little extra virgin olive oil.