Tagliatelle with Zucchini Noodles and Triple Crème

Ingredients: 

• 1 ½ cups cherry tomatoes, halved

• 1 ½ cups Kumamoto tomatoes, diced

• 1 ½ teaspoons kosher salt

• 1 small garlic clove, sliced thin

• 3 tablespoons De Carlo cherry tomato bruschetta paste

• 1/4 cup olive oil, plus extra for drizzling

• 1 teaspoon crushed red pepper

• 4 ounces triple-cream cheese, such as Délice di Bourgogne, rind removed and diced

• 1 cup fresh basil leaves, packed lightly

• 1 pound Caponi tagliatelle

• 3 large zucchini, cut into noodles

• 1/4 cup Parmigiano-Reggiano, grated

• 1/3 cup panko breadcrumbs

Instructions: 

1. In a large serving bowl (the same bowl you plan to serve the pasta in is recommended), combine the tomatoes, salt, bruschetta paste, olive oil, crushed red pepper, triple-cream cheese and basil leaves. Toss gently to mix and set aside.

2. Bring a large pot of water to boil and season with kosher salt; your water should taste like the ocean. Add the pasta to the water and cook for 2 minutes. Add the zucchini to the water and cook for another 2 minutes. Drain the pasta and zucchini in a colander and immediately add to your serving bowl. Toss the warm pasta with the tomatoes and zucchini.

3. To serve, drizzle the pasta with olive oil and grated Parmigiano-Reggiano and top with breadcrumbs.

Note: This dish is delicious immediately, but also great as it marinates.