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    Recipe for pappardelle with tomatoes, burrata, and fresh basil

    MATTHEW J. LEE/GLOBE STAFF

    Serves 4

    Fairmont Copley Plaza executive chef Laurent Poulain prepares wide pappardelle with homemade tomato sauce, creamy burrata, and a handful of fresh basil.

    Salt and black pepper,
    to taste
    1pound dried pappardelle or fettuccine
    3tablespoons olive oil
    1shallot, finely chopped
    4cloves garlic, finely chopped
    Pinch of crushed red
    pepper, or more to taste
    1teaspoon dried oregano
    ½cup red wine
    1can (28 ounces) whole
    Italian plum tomatoes, preferably San Marzano, drained
    16ounces fresh burrata or mozzarella cheese, torn into pieces
    12fresh basil leaves, torn
    into pieces

    1. Bring a large pot of salted water to a boil.

    2. Meanwhile, in a skillet over medium heat, heat 1 tablespoon of the olive oil. Cook the shallots, stirring often, for 4 minutes or until translucent. Add the garlic and cook 1 minute more. Sprinkle with red pepper and oregano. Add the red wine and bring to a boil, scraping to deglaze the pan. Lower the heat and simmer for 4 minutes, or until the liquid is reduced to a syrup.

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    3. Add the tomatoes, salt, and black pepper. Cook, stirring occasionally, for 3 minutes or until the tomatoes begin to soften. Crush the tomatoes with a fork, leaving a few chunks. Cover the pan and simmer for 10 minutes more. Taste for seasoning and add more salt and red pepper if you like. Remove from the heat and set aside.

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    4. Cook the pappardelle for 8 minutes, stirring occasionally, or until it is tender but still has some bite. Drain without rinsing and return to the pot. Add the tomato sauce and toss gently.

    5. In each of 4 deep bowls, arrange pasta and sprinkle with the burrata, basil, and the remaining 2 tablespoons of olive oil. Adapted from Fairmont Copley Plaza