Tomato & Burrata Pasta
Spaghetti tossed in a fresh cherry tomato and garlic sauce, topped with a torn ball of creamy burrata that melts into the warm pasta. Italian summer in 20 minutes.
20 minEasy~395 kcal / servingItalian
Contains glutenContains dairy
Nutrition
395 kcal
Calories
20 g
Protein
47 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- to taste Black pepper
- ¼ tsp Chili flakes
- 200 g Spaghetti
- 3 cloves Garlic
- 4 tbsp Olive oil
- 250 g Burrata
- 400 g Cherry tomatoes
- to taste Salt
- 1 small bunch Fresh basil
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti to packet time.
- Halve the cherry tomatoes. Heat 3 tbsp olive oil in a wide pan over medium heat. Add the minced garlic and chili flakes, stir 30 sec.
- Add the cherry tomatoes, salt and pepper. Cook 5-6 minutes, stirring occasionally, until the tomatoes have burst and released their juices into a saucy mixture.
- Tear in most of the basil leaves (save some for the top).
- Scoop a mug of pasta water. Drain the spaghetti. Tip into the tomato pan with a splash of pasta water.
- Toss vigorously over high heat for 1 minute — the starch emulsifies into a glossy sauce that clings.
- Plate the pasta. Tear the burrata into chunks and drape over the top — the warm pasta will melt the creamy centre into the sauce.
- Scatter remaining basil, an extra drizzle of good olive oil, a final crack of black pepper and a sprinkle of flaky sea salt over the burrata.
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