Roasted Red Pepper Rigatoni with Burrata

Ingredients:

• 2 red bell peppers
• 5 cloves of garlic
• Olive oil
• Rigatoni
• Salt and pepper
• 14 oz can of whole peeled tomatoes
• Pecorino cheese
• Burrata cheese ball
• Basil

Instructions:

• Char the red bell peppers over an open flame, then set them aside for later in a bowl covered with plastic wrap
• Sauté crushed and peeled garlic cloves in olive oil until they begin to brown
• Boil rigatoni in heavily salted water for ~2 min less than the suggested cooking time
• Peel your charred red peppers and cut them into pieces, leaving behind the seeds
• Add red peppers, a can of whole peeled tomatoes and toasted garlic + olive oil to a blender and pulse until smooth. Pour into a skillet.
• Simmer for 5 minutes before stirring in rigatoni and a bit of pasta water
• Season with pecorino cheese, salt and pepper to taste. Stir in some torn basil.
• Time to plate! Put your pasta down first and top with more grated pecorino, a ball of burrata, a drizzle of olive oil, salt and pepper, and a basil sprout to garnish.

Enjoy!