BURST CHERRY TOMATO PASTA WITH CREAMY BURRATA

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Let me tell you that this Burst Cherry Tomato Pasta with Creamy Burrata is amazing because a) it tastes delicious (of course!) b) it requires (almost) zero cooking. Really, not kidding! The only cooking required is roasting your cherry tomatoes and cooking the pappardelle. Easy peasy!

In addition, burrata is life. The main thing that can equal it is the new mozzarella di bufala from Sperlonga. At the point when you broil the cherry tomatoes, they get this sweet character where they nearly taste like treats. The tomatoes joined with the burrata and basil make the most astounding character blend, and the pasta is the ideal method to absorb them all.

BURST CHERRY TOMATO PASTA WITH CREAMY BURRATA – STEP BY STEP

  1. Place cherry tomatoes on a parchment-lined baking sheet and season them with olive oil, salt and pepper. Roast in the oven for 35-40 minutes until burst, wrinkly and they’ve released their juices
  2. Cook pappardelle to al dente and add them to a large bowl.
  3. Add tomatoes, parmesan, and basil to pasta.
  4. Mix all ingredients and add pasta water if necessary .
  5. Plate the pasta, and add burrata, extra basil, olive oil, salt and pepper.
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TIPS FOR MAKING THESE BURST CHERRY TOMATO PASTA WITH CREAMY BURRATA

  1. Only add additional pasta water if your pasta needs more moisture. If your tomatoes release enough juices, you probably won’t need to add the pasta water
  2. When you’re eating the pasta, mix the burrata in and it will add a cream-like texture to the dish
  3. I used pappardelle in this pasta, but any long pasta will do. Spaghetti, linguine, fettucine, etc. And if you’re in a real pinch, even short pasta like penne or rigatoni would work well.

This recipe requires (almost) no cooking! All that’s required is is oven roasting the tomatoes and boiling pasta water. The falvours of the burrata, tomatoes and fresh basil are a classic combination and the flavors work amazingly well together. Your perfect “no cook” pasta!

  • Course Main Course
  • Cuisine Italian
  • Prep Time 2 minutes
  • Cook Time 35 minutes
  • Total Time 37 minutes
  • Servings 3 people
  • Calories 611 kcal
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Ingredients

  • 4 cups cherry tomatoes
  • 2 tbsp olive oil plus more for finishing
  • salt and pepper to taste
  • 300 grams pappardelle
  • 3/4 cups grated parmesan cheese
  • 1/2 cup pasta water (only if needed)
  • 1 ball burrata
  • 5-6 basil leaves

Instructions

  1. Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper. Place in the oven.
  2. Roast the tomatoes until they’ve burst, are wrinkled and release their juices, about 35 minutes. Remove from the oven.
  3. About half way into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
  4. Place pasta in a bowl and add cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
  5. Add pasta to individual serving bowls and top with burrata, more parmesan, more basil, olive oil, salt and pepper.
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Recipe Notes

  • Only add additional pasta water if your pasta needs more moisture. If your tomatoes release enough juices, you probably won’t need to add the pasta water
  • When you’re eating the pasta, mix the burrata in and it will add a cream-like texture to the dish
  • I used pappardelle in this pasta, but any long pasta will do. Spaghetti, linguine, fettucine, etc. And if you’re in a real pinch, even short pasta like penne or rigatoni would work well.

Nutrition Facts

Burst Cherry Tomato Pasta with Creamy Burrata

  • Amount Per Serving
  • Calories 611Calories from Fat 189
  • % Daily Value*
  • Fat 21g32%
  • Saturated Fat 6g38%
  • Cholesterol 106mg35%
  • Sodium 427mg19%
  • Potassium 708mg20%
  • Carbohydrates 80g27%
  • Fiber 4g17%
  • Sugar 7g8%
  • Protein 25g50%
  • Vitamin A 1285IU26%
  • Vitamin C 45.3mg55%
  • Calcium 334mg33%
  • Iron 3.5mg19%
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