SEASHELL PASTA & FRESH MOZERELLA WITH TOMATO BASIL BUTTER SAUCE

Ok...if there was just one pasta I cook eat for the rest of my life...this pasta could possibly be it!  The key to this pasta dish is fresh ingredients.  Make sure you get a good medium sized seashell pasta and cook it al'dente.  I went to Caputo's where they have all the great imported pasta to choose from.  Fresh basil is a must.  Again, Caputo's sells big bundles of fresh basil...it is awesome!  Last but certainly not least, you have to get the best kind of mozerella...this ingredient is key.  The kind that I used is called Burrata.  It is a fresh and creamy mozerella ball on the outside, but the inside is really creamy in texture, not solid like most mozerella cheese.  If you cannot find Burrata, then make sure you go to the deli (again, Caputo's is great for this) and ask for their freshest mozerella.  Believe me, this will really  make a difference since their are basically only four ingredients to this dish: pasta, mozerella cheese, basil and the tomato sauce.  When the fresh creamy mozerella meets the heat of the pasta and the sauce it starts to melt into this mouthwatering goodness! If you need a little pasta pick me up my Seashell Pasta & Fresh Mozerella with Tomato Basil Butter Sauce is just what you need!

SEASHELL PASTA & FRESH MOZERELLA WITH TOMATO BASIL BUTTER SAUCE 
  • 1 lb. medium seashell shaped pasta
  • 1 recipe for my Tomato Basil Butter Sauce (see recipe below)
  • 3 (8 oz. each) Burrato mozerella cheese balls or fresh mozerella cheese balls from deli - cut up into 1 inch pieces.
  • 2 TB. fresh basil for garnish
  1. Boil some salted water.  Add pasta and cook until al'dente.
  2. Drain and rinse pasta. 
  3. In the meantime - place about 2 cups of hot Tomato Basil Butter sauce in the bottom of a large pasta bowl.  Add the pasta to sauce and mix well.  Add about another cup or so of sauce to top of pasta and stir well. 
  4. Form a little "well"  or hole 1/2 way through the middle of the pasta.  Add the fresh mozerella cheese to the hole.
  5. Ladle some sauce around the mozerella cheese.  Garnish top with some fresh basil.  Serve immediately while it is nice and hot with some fresh italian bread and a side of sauce.

TOMATO BASIL BUTTER SAUCE 
  • 2 TB. olive oil
  • 4 garlic cloves
  • 2 (32 oz.) cans crushed tomatoes
  • 1 (14 oz. ) can tomato sauce
  • 1/2 cup water
  • 3 TB. chopped fresh basil
  • 1/2 stick of butter
  • salt, pepper and crushed red pepper to taste
  1. Heat the olive oil in a large pot.  Add garlic and saute for about 3 minutes.
  2. Add crushed tomatoes, tomato sauce and water.  Stir well and simmer for about 5 minutes. 
  3. Add the fresh basil, butter and seasoning. Simmer for half hour to 45 minutes stirring often.
  4. Serve over pasta.

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