Good Morning America Recipes

Scott Conant's Warm Pasta Salad

Learn to Love the Tomato With This Delicious and Healthy Salad

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Scarpetta chef Scott Conant cooks up balsamic pork ribs with a spicy chutney.
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Servings:6
Difficulty: Easy
Cook Time: min

Scott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces. Recipe courtesy Scott Conant.

Ingredients

  • 1 pound good quality dried Penne Pasta
  • 2 cups stewed baby tomatoes
  • 2 cups cherry tomatoes, raw and cut in half
  • 1 bunch basil, chiffonade (leaves from about 6 sprigs)
  • 1/4 cup extra virgin olive oil
  • 2 balls burrata cheese, diced (about 6 oz per ball)
  • Salt
  • Fresh black pepper
  • Cooking 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.

    Recipe Summary

    Main Ingredients: tomato, basil, pepper, vinegar, pasta

    Course: Side Dish, Appetizer/Starter, Salad

    More Info: Kids Friendly


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