Scott Conant's Warm Pasta Salad
From chef and author Scott Conant
August 14, 2009
Scott Conant is chef and owner of Scarpetta in NYC, and author of the cook book "Bold Italian." When the glorious fresh tomatoes of summer are plentiful, try these flavor-filled masterpieces.
Ingredients Directions
In a large pot of salted water, cook the dried penne until al dente about 12-14 minutes.
Drain the water and place the pasta in a bowl.
Add stewed baby tomatoes, cherry tomatoes, basil, and extra virgin olive oil. Season with a little salt and pepper.
Toss the burrata in the bowl when the pasta has cooled slightly, so the cheese doesn't melt too much.
Appetizers
Scott Conant's Warm Pasta Salad
Scott Conant is chef and owner of Scarpetta in NYC, and author of the cook book "Bold Italian." When the glorious fresh tomatoes of summer are plentiful, try these flavor-filled masterpieces.