HEIRLOOM CAVATELLI
GET:
two packages Heirloom LA cavatelli from Silverlake Wine
one large heirloom tomato, cut in quarters + seasoned with salt, pepper + olive oil
four ounces buratta or fresh mozzarella cheese
two tablespoons parmesan cheese
six leaves of basil, torn
olive oil
salt
PREP:
In a very hot, dry pan, char tomatoes, flesh side down, then flip to char other side. Remove from heat
Boil both packages of pasta in salted water for three minutes, remove with slotted spoon
Add cooked cavatelli directly to hot pan with a a few tablespoons of pasta water and bring to a simmer
FINSIH:
Add parmesan to pasta and stir, adding basil and a tablespoon of olive oil
Remove from heat and plate, top with buratta or mozzarella
