Recipe: Paccheri with fresh tomato sauce and Burrata Cheese by Bocca head chef Giuseppe Mosti

Check out the recipe for Paccheri with fresh tomato sauce and Burrata Cheese by Bocca head chef Giuseppe Mosti.

* Serves Four

Bring to boil a generous amount of water and add one scoop of salt.

In the meantime cut in quarters 500 gr. of cherry tomatoes and then chop 3 cloves of garlic and half onion.

Put on the heat a sauce pan with 60 ml. of extra virgin olive oil and gently sauté the onion and garlic, until they have a nice golden colour.

Add the tomatoes and cook for 15 minutes at low heat.

Add salt and cracked pepper to taste and two tablespoons of chopped basil, but only in the end.

Boil 360 gr. of paccheri for about 12/13 minutes, strain the water keeping a bit to add to the sauce where they will finish to cook for 3 more minutes.

Serve in a big plate adding on top 3 table spoons of grated Parmigiano Reggiano and 2 Burrata Cheese cut in quarters.

Keep in a hot place for few minutes until the cheese will start to melt. Just add some drops of olive oil and some extra basil.

Buon appetito!