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• 1 lb La Bella Romana farfalle pasta
• 2 balls Burrata (one for in the pasta and 1 as a topping)
• 1lb strawberry tomatoes, quartered
• 2–3 tbsp chopped DeLallo Calabrian chopped chili peppers (adjust to heat preference)
• Zest of 1 large lemon (julienned for optimal flavor)
• Fresh basil (julienned)
• Salt, oregano, granulated garlic to taste
Dressing
• 1/2 cup extra virgin olive oil
• Juice of a lemon
• A touch of oil from the Calabrian Chili Peppers (depending on how much spice you want)
• Crushed oregano, garlic powder, Salt + cracked black pepper to taste
1. Cook the pasta
Boil farfalle in heavily salted water until just al dente. Drain and set aside to cool.
2. Make the dressing
In a bowl, add juice of a lemon, oil from chili peppers, and seasonings. Start whisking and gradually add oil while whisking to emulsify the dressing.
3. Assemble
In a large bowl combine cooled pasta, tomatoes, lemon zest, basil, seasonings, and chopped Calabrian chili peppers. Mix gently. Pour dressing over and toss gently again. Tear the burrata over the top allowing stracciatella to pour out and then tear the outside of the burrata. Mix all together
4. Serving
Add a second burrata ball, opened, on top. Add a little extra basil, lemon zest and a drizzle of olive oil to garnish.
Tips and Tricks
• Add crispy prosciutto for salty crunch
• Add toasted breadcrumbs (“poor man’s parmesan” style)
• Mix in arugula for peppery freshness
• Finish with a drizzle of hot honey
• Because Burrata is rich, keep the Calabrian chili bright rather than heavy. Lemon zest is doing a lot of work here — don’t skip it.