Over the weekend, Josh and I cooked for my dad and made a meal that's constantly in rotation at our house -- bruschetta and pasta. We watched the Emmy's, so crostinis is the perfect thing to serve while you're watching something and want people to snack while you cook. Then, we made our homemade tomato sauce and paired it with spaghetti -- the perfect Sunday night meal. See below for pictures and recipes! Burrata
Cut up a baguette into thin slices. Lay out on parchment paper on a baking sheet, and drizzle with olive oil. Bake at 350 degrees for 8-10 minutes, until crispy. Serve alongside tomatoes and burrata with fresh sea salt and olive oil.
Josh and I kind of adopted this recipe from a cookbook a while back, but really have made it our own. We put two cans of crushed tomatoes (San Marzano are the best), a whole onion cut in half, 3 cloves of minced garlic, salt, pepper, olive oil and crushed red pepper flakes in a big skillet and let simmer on low for 45 minutes. As the time goes by, check on the sauce every 15 minutes or so to crush up some of the ingredients along the way. Then, serve on top of spaghetti, or your favorite pasta.