Imported from Instagram

Creamy Tomato Burrata Pasta

Name: Creamy Tomato Burrata Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Pasta (bucatini, spaghetti, linguine, or rigatoni) (Choose one type.); 2.5 pints Cherry tomatoes; 5 tbsp Extra virgin olive oil (Some is used to finish the dish.); 5 Garlic cloves (Smashed.); 8 oz Burrata (2 small balls, at room temperature.); 0.25 cup Reserved pasta water (Reserve before draining; add gradually as needed for the sauce.); 0.5 cup Fresh basil leaves (Packed; additional fresh basil is optional for serving.); Kosher salt (Season generously; also use generously to salt the pasta water.); Freshly cracked black pepper (Season generously; additional pepper for serving.); 1 tbsp Water (Add to the tomato pan as needed if it becomes dry.)

Recipe by Jenn Laprade | Italian Recipes & Pasta @italyinyourkitchen · Instagram

Imported by Filip De Snoeck on SeeMeCook

Bucatini is coated in a silky sauce made from sweet, jammy cherry tomatoes, garlic, fresh basil, and burrata. A simple stovetop pasta with a rich, creamy finish, ready in about 30 minutes.

4 servings30 minItalian

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Ingredients

1 lb Pasta (bucatini, spaghetti, linguine, or rigatoni) (Choose one type.)
2.5 pints Cherry tomatoes
5 tbsp Extra virgin olive oil (Some is used to finish the dish.)
5 Garlic cloves (Smashed.)
8 oz Burrata (2 small balls, at room temperature.)
0.25 cup Reserved pasta water (Reserve before draining; add gradually as needed for the sauce.)
0.5 cup Fresh basil leaves (Packed; additional fresh basil is optional for serving.)
Kosher salt (Season generously; also use generously to salt the pasta water.)
Freshly cracked black pepper (Season generously; additional pepper for serving.)
1 tbsp Water (Add to the tomato pan as needed if it becomes dry.)

Steps

1
Heat the olive oil in a large skillet over medium heat.
2
Add the smashed garlic and cook for 2–3 minutes, until fragrant but not browned.
3
Add the cherry tomatoes to the skillet and season generously with kosher salt and freshly cracked black pepper.
4
Cook the tomatoes over medium heat for 12–15 minutes, stirring occasionally, until they burst and become soft and jammy. If the pan becomes dry, add 1–2 tablespoons of water as needed.
5
While the tomatoes cook, bring a large pot of generously salted water to a boil.
6
Add the pasta and cook until al dente. Before draining, reserve ¼ to ½ cup of the pasta water.
7
Remove the skillet from the heat and let the tomato mixture cool for 5–7 minutes, or until it is safe to transfer to a blender.
8
Transfer the tomato mixture, basil, and burrata to a blender.
9
Blend until smooth, adding the reserved pasta water 1–2 tablespoons at a time until the sauce is silky and smooth.
10
Return the sauce to the skillet over low heat.
11
Add the cooked pasta and toss until evenly coated.
12
Divide among bowls and finish with freshly cracked black pepper, fresh basil if desired, and a drizzle of extra virgin olive oil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until just warmed through. Best enjoyed immediately; freezing or making it far ahead is not recommended. The source suggests ripe tomatoes as a substitute for cherry tomatoes and optional protein additions such as shredded rotisserie chicken or ground chicken.