Did you guys know that spiral macaroni (cavatappi) is also known as scoobi doo? I find that completely hilarious and cute. It makes me want to eat spiral macaroni all the much more now that I know that it has a cutesy name. Pet names for pasta aside, this pasta dish is a last summer hurrah. I know we’re in the thick of fall (and winter is coming), but I still see clamshells of hot house tomatoes at the store. The other day I caved and bought a package of rainbow cherry tomatoes because they brought a smile to my face.
I went all out and made this dish with a summer-time feel. Barely cooked tomatoes and basil tossed with a light and fruity white wine reduction, parmesan, and peas. I also spotted some Canadian burrata at the store and picked that up too, because there’s nothing better than creamy burrata and pasta.
This quick and easy pasta is just the way to warm up now that the days are getting chillier and the nights longer. Hope you guys are staying warm!
Scoobi Doo Spiral Macaroni with Burrata and Tomatoes
- 4 ounces short pasta of choice
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- handful cherry tomatoes (6-7), halved
- 1/2 cup frozen peas
- 1 tablespoon freshly grated Canadian parmesan cheese
- freshly chopped basil to garnish (I used Thai basil)
- salt and freshly ground pepper
- 1 ball Canadian burrata
- red pepper flakes, optional
Cook the pasta according to the package. Reserve 1 cup cooking water and drain when done.
While the pasta is cooking, melt the butter in a large pan over low heat. Add the garlic and cook, stirring occasionally, until soft, but not brown. Add the white wine and turn the heat up and reduce slightly. Add the drained pasta, tomatoes and peas and mix well. Stir in the parmesan, adding a splash reserved pasta water if the pasta is dry. Stir in some chopped basil. Taste, and season with salt and pepper. To serve, top with pieces of burrata, a drizzle of olive oil, basil and red pepper flakes if desired. Enjoy immediately!