A simple way to make the most of in season cherry tomatoes, resulting in a light sugo, rich in flavour. Paired perfectly with the milkiness of burrata, this dish is a definite crowd pleaser. Busiate pasta hails from southern Italy and while traditionally served with pesto alla Trapenese (a pesto of tomato, basil and almonds), it’s also perfectly paired with a simple tomato sugo. Can’t be bothered to make busiate? Swap it for Squisito Fusilli Avelli
For the busiate (yields approx. 350g):
- 300g durum wheat semolina flour
- 135ml warm water
You will need a ferretto/ferro - a thin rod used to make fusilli - if you don’t have one you can use a kebab skewer
For the cherry tomato sugo:
- 100g unsalted butter
- 1 tbsp good quality extra virgin olive oil
- 1 eschallot, finely sliced
- 600g cherry tomatoes, washed and left whole
- 1 elephant garlic clove, finely sliced (or 3 regular cloves)
- 1 tsp granulated sugar
- 100g burrata
- Fresh basil
- Grated Parmigiano Reggiano
- In a large bowl add the semolina flour and create a well in the centre. Slowly drizzle in the warm water and whisk to incorporate the flour. Keep going until it comes together as a crumbly dough - it’ll be fairly dry.
- Using your hand, start to knead the dough in the bowl until it comes together in a ball - transfer to a work surface and continue to knead for 5-10 minutes or until the dough is smooth and elastic.
- Cover or store the dough somewhere airtight and leave to rest for at least 30 min.
- Divide the dough into several pieces. Working with one at a time (keeping the other pieces covered while you do), use a rolling pin to flatten the piece of dough to a pancake roughly ½ inch thick.
- Cut the pancake into thin strips and using your hands, roll each one out to a noodle about ½ cm in thickness. Cut each noodle into 3 inch pieces.
- Place one piece vertically in front of you, then using a ferretto place it diagonally at the top of the small noodle, and roll it back towards yourself, allowing the dough to form a spiral. Gently slide the busiate off the rod.
- Continue until you’ve used all the dough, placing the busiate pieces on a tray dusted with fine semolina.
- Add the butter, oil and eschallot to a cold pan and cook gently for a few minutes, until the butter has melted and the eschallots begin to soften.
- Add the garlic - cooking for a couple of minutes until fragrant - then add the cherry tomatoes to the pan.
- Keeping the heat low, continue to cook for 20 minutes until the tomatoes have started to break down - use the back of a spoon to help break them up.
- Check for seasoning - add salt and cracked pepper to taste and a teaspoon of sugar if the tomatoes are too tart. Reduce to a very low simmer while you bring a pot of well salted water to boil, stirring occasionally.
- Cook the busiate for approx 3-4 minutes or according to packet instructions, drain and add directly to the sugo along with a ¼ cup of the pasta’s cooking water.
- Serve topped with a dollop of burrata, fresh basil and a dusting of Parmigiano Reggiano.
This recipe was created by Gabriella from @_noregrettispaghetti, check out Gabriella's instagram page here or website here.
Gabriella is a Londoner born to Armenian/Canadian parents, with a love of all things Italian, especially pasta. She fell in love with food between the pages of her mum’s Reader’s Digest cookbooks, and at the table of her grandmother’s Cypriot kitchen, watching dolma be rolled and lahmajun made.
When she’s not making her favourite carb, she can be found sharing some of her recipes on her blog, drinking far too much coffee, or hanging out with her dog, Gordon.