The glorious finish to this dish is Burrata--a very soft buffalo milk cheese with a supercreamy center. The name in Italian means "buttered," hinting at the sweet, rich flavor. If you can't find it, substitute ricotta cheese.
8 ounces uncooked linguine
1 pound red bell peppers, halved and seeded
1 pound yellow bell peppers, halved and seeded
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup small basil leaves
1 (4-ounce) ball Burrata cheese
How to Make It
Preheat broiler to high.
Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
While pasta cooks, place bell peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil. Let stand 10 minutes; peel. Set aside half of 1 of each color bell pepper. Puree remaining peppers in a food processor.
Heat a large skillet over medium-low heat. Add oil to pan; swirl. Add garlic; cook 2 minutes or until fragrant and soft, stirring occasionally. Add reserved 1/4 cup cooking liquid, pureed bell pepper, salt, and black pepper; stir with a whisk. Simmer 5 minutes or until thickened. Add pasta; cook 1 minute, tossing to combine.
Thinly slice reserved bell pepper. Place about 1 cup pasta mixture in each of 4 bowls; top each serving with sliced bell peppers, 1 tablespoon basil, and 1 ounce cheese. Serve immediately.
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Incredibly tasty and unique dish -- and not too hard aside from peeling the peppers. Found BelGioso brand Burrata at the local Whole Foods and it is definitely worth your time to find it if possible -- it's creamy and divine, like a cross between homemade ricotta and fresh mozzarella. Accidentally served double the cheese portion because I didn't realize it was an 8 oz. ball but that just made it more heavenly. Would be less decadent but still great with the regular cheese dose too. Make sure you get your peppers nice and blackened to make peeling them easier and enhance flavor. I also always salt my pasta water regardless of what CL says -- otherwise the pasta tastes bland. Used 2 1/4 t. for 3 q. water. Served with a salad of spinach, kale, arugula, and cilantro.
This was a nice flavorful recipe. Good for a week night meal. It won't go into our weekly rotation, but we will definitely have it again. Great for meatless Mondays. We also couldn't find the Burrata cheese and subbed in mozzarella cubes. Make sure you roast the peppers until all the skin is blackened- this makes it quick and easy to peel. For us this took about 15 minutes.
This was phenomenal! My fiancé and I absolutely loved it!!! I would leave more time to peel the peppers as I had a hard time, but so worth it. We made this with fresh mozzarella, as we couldn't find Burrata cheese at the super market. Excellent spring dish.