Truffled Christmas Pasta Pomodoro

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Servings: 4

Symphony tomatoes and garlic sauteed in butter with basil and burrata cheese with a bit of truffle pate create a memorable green and red sauce that pairs perfectly with the delicate angel hair pasta. Inspired by Diane Morrisey on Instagram https://www.instagram.com/p/CmVI6RiL1as/?hl=en 

½ cup butter

2 lbs symphony tomatoes ensemble

7 cloves garlic, minced

1 tsp red wine vinegar

Chili flakes, a sprinkle to taste

Salt and pepper, to taste

¼ cup fresh basil, cut into chiffonade ribbons

8 oz burrata cheese, quartered

1 Tbsp truffle pate

1 lb angel hair pasta, cooked to package directions

Saute butter, tomatoes, and minced garlic in a large skillet over medium-low heat until tomatoes are softened. Press lightly with a masher to release some of the tomatoes juices. Stir in the vinegar, chili flakes, salt and pepper. Add cooked and drained pasta stirring some of the sauce over the top. Top with basil, burrata cheese pieces, and truffle pate.