Zingy Pasta and Burrata

  • 10-ish oz. spaghetti
  • 1 ball of burrata
  • 3 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. capers
  • 2 Tbsp. purple onion
  • 3 Tbsp. salt (calm down…most of it is for the pasta water)
  • 3 Tbsp. parmesan (measure with your heart)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. fresh cracked blacked pepper

Bring water to a boil, then heavily salt it…salty like the ocean. Meanwhile, chop your onions and combine with capers, olive oil, lemon juice, garlic powder, pepper, and parmesan. Cook the pasta to package directions, drain, then add back to the pan. Stir in caper onion “sauce and taste. Add a couple more pinches of salt if needed.

Bowl pasta, top with another sprinkle of parmesan, then add a ball of burrata. Split the burrata open, drizzle with olive oil and more fresh cracked black pepper.

***Serves one.

Wine Pairing Suggestion

Barefoot Pinot Grigio

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