How to make this Summer Marinara
Completing this Summer Marinara with Sweet Corn & Burrata
Summer Marinara with Sweet Corn & Burrata
A light and easy tomato sauce with seasonal, garden fresh vegetables and creamy cheese
- 8 oz. tagliatelle pasta or other egg-based pasta
- 3 ears of corn
- 1 medium-sized zucchini
- 1 piece burrata cheese
- 1 28 oz. can of crushed tomatoes
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/3 cup dry red wine
- 1/4 cup lightly-packed fresh basil
- 1/4 tsp. dried oregano
- 1/2 tsp. salt
- 1/8 tsp. pepper
- Remove burrata from the refrigerator and let it come to room temperature while you cook the rest of the meal. Fill a large pot with the ears of corn and cover with water. Bring to a boil, then remove from heat and keep covered.
- In a medium-sized pot, saute the garlic in the olive oil over medium-low heat until it sizzles and turns slightly brown. Stir in the tomatoes, wine, basil, oregano, salt and pepper. Reduce heat to low and simmer 15 minutes, stirring occasionally.
- Using a vegetable peeler, run it vertically down the zucchini until you have long ribbons. Discard the center of the zucchini where the seeds are. Bring a large pot of water to a boil. Add pasta and cook 7 minutes. Add zucchini ribbons and cook an additional 2 minutes. Drain and keep warm.
- Remove corn from water and shave the kernels off the cob. Plate the pasta and zucchini. Spoon the sauce on top, followed by the corn and burrata.
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