Instructions
- Hand-crush the Plum Tomatoes in a large bowl. Set aside.
- Heat Extra Virgin Olive Oil in a large, heavy-bottomed saucepan over medium heat.
- Add Garlic and cook for 30 seconds, until fragrant. Deglaze with Dry Vermouth, scraping up any browned bits. Let simmer for 1 minute.
- Add Tomato Paste and cook for 2 minutes, stirring constantly.
- Pour in the crushed Tomatoes, add Fresh Oregano, Fresh Basil, and Red Pepper Flakes. Season with Fleur de Sel and Freshly Ground Black Pepper.
- Bring the Sauce to a simmer, then reduce heat to low and cook for 45 minutes, stirring occasionally. The sauce should thicken slightly.
- Cook Fresh Pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Add the cooked Pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Divide Pasta among plates. Top each serving with Burrata Cheese and garnish with Fresh Basil chiffonade. Serve immediately.
