Burrata Pasta
Creamy cherry tomato and burrata baked pasta topped with more burrata for the ultimate comfort food.
Servings: 3 people
Equipment
- ovenproof dish
Ingredients
- 400 grams cherry tomatoes
- 4 tablespoons olive oil
- sea salt to taste
- pepper to taste
- 250 grams burrata 2 balls
- 250 grams pasta puntalette or any you want
- 50 ml pasta water
- 2 cloves garlic minced
- 2 tablespoons fresh basil chopped
Instructions
- Preheat the oven to 205°C (400°F) fan or 225°C (437°F) conventional.
- Place the cherry tomatoes and burrata in an ovenproof dish.
- Drizzle olive oil on top and sprinkle with sea salt and pepper.
- Bake in the hot oven for about 35 minutes or until the tomatoes burst and the burrata is golden.
- Cook the pasta according to the package instructions. You want it 'al dente'.
- Reserve about 50 ml (1/4 cup) of pasta water.
- Remove the baked tomatoes and burrata from the oven.
- Add garlic, basil, the cooked pasta and stir everything in the hot dish.
- Sprinkle with sea salt and pepper, as well as a splash of pasta water if you’d like the dish more creamy.
- Spoon the baked burrata pasta dish into two bowls.
- Halve a fresh burrata and top half onto each bowl.
- Sprinkle the burrata with sea salt.
- Top with more fresh basil and serve.
Video
Nutrition
Calories: 710kcal | Carbohydrates: 68g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 59mg | Sodium: 20mg | Potassium: 489mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1306IU | Vitamin C: 31mg | Calcium: 480mg | Iron: 2mg
