8ouncessun-dried tomatoes in oildrained, finely chopped, reserve oil
4clovesgarlicminced
1teaspoonoreganodried
1teaspoonbasildried
½teaspooncrushed red pepper flakes
1mediumlemonzested and juiced
2tablespoonstomato paste
¼cupfresh parmesangrated (not the powdery green-jar parmesan
¼teaspoonfreshly ground black peppermore if needed
2tablespoonsfresh parsleychopped
4-6ouncesburrata cheesetorn
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Drain reserving 1 cup of the pasta cooking water.
In the meantime, drain the sun-dried tomatoes. Reserve the oil from the tomatoes and pour it into a large skillet.
Chop the sun-dried tomatoes.
Heat the pan and oil to medium. When the oil ripples add the garlic, oregano, red pepper, basil, lemon zest, and lemon juice. Cook for 2-3 minutes or until the garlic is fragrant.
Add the tomato paste, stir, and cook another minute. Next, add the reserved pasta water, sun-dried tomatoes, pasta, and parmesan. Stir to coat and simmer 3 to 4 minutes.
Tear the burrata and place it in the pasta. Sprinkle parsley over the top.
Allow the burrata to melt for a few minutes, then serve.