So it’s no surprise that the guy who really did get me for life makes a really, REALLY, mean pasta. I mean sure he’s nice , but I didn’t know what good marinara really was until I met this guy — I couldn’t let him go.
This campanelle with burrata cheese, lemon, and garlic (omg) might be a little more delicate than a marinara, but it’s no less packed with flavor. So much so that days after our event, and a few too many late-night trips to the fridge, I might just have finished up our leftovers on my own.
1 pound campanelle
2 tablespoons butter
1/3 cup olive oil
3 large garlic cloves
1/4 cup lemon juice
1 teaspoon lemon zest
1 poblano pepper
1 pound burrata cheese, cut into large pieces
1 tablespoon course chopped flat leaf parsley
Cook pasta in salted boiling water for 10 minutes or until al dente. Drain and cool pasta under cold water to stop the cooking process. Set aside.
Halve and seed the poblano pepper. Rub the poblano with olive oil and place on a baking sheet. Roast the pepper under a broiler until the skin starts to blister. Remove and let cool. After the pepper is cool remove the skin from the pepper and julienne. Set aside.
Peel the garlic and coat with olive oil. Wrap in foil and bake at 350 for 15min. Remove from the oven and mince. Set aside.
In a large sauce pan combine butter, olive oil, lemon juice, lemon peel, poblano and garlic. Bring to a simmer and salt to taste.
To serve, place pasta in a large serving bowl and coat with the hot sauce. Top with buratta cheese and parsley. Finish with course cracked black pepper.
Photos by the gorgeous and ever-talented Reema Desai.