FETTUCCINE ALL’UOVO WITH CHERRY TOMATOES, BURRATA AND BOTTARGA
11.05 oz Barilla Egg Fettuccine
8.12 oz Burrata cheese
4 tbs extra virgin olive oil
½ Vidalia onion, chopped thin
2 pints multicolor cherry tomatoes, halved
1 lobe bottarga
micro or regular basil t.t.
salt and black pepper t.t.
Place a pot of water to boil; cook pasta according to directions.
Meanwhile in a skillet gently sauté the onion half of the olive oil, when it turns translucent add tomatoes and blister over high heat for three minutes.
Season with salt and pepper and add ½ cup of pasta cooking water.
Drain pasta and toss with cherry tomato mixture. Top with burrata cheese , basil and grated bottarga