Cherry Tomato Pasta with Burrata
This recipe is family friendly and also great for company! You can prep everything, throw it together and just enjoy a drink 🍷 will it cooks on the stove.
Equipment
- Large Pot
- large pan
- mixing spoon
Ingredients
- 1 lb fettuccine
- 1 tbsp salt, for pasta water
- 3 tbsp olive oil, + more for drizzling
- 2 shallots, minced
- 1 large garlic clove, minced
- 1 pint orange cherry tomatoes, quartered
- 1 pint red cherry tomatoes, quartered
- 3 oz tomato paste, from a tube
- ⅓ cup parmigiano reggiano, freshly grated + more for topping
- 1-2 tbsp unsalted butter
- 6 basil leaves, chiffonade + a few more for topping
- salt and pepper, to taste
- 1 burrata ball
Instructions
- Bring a pot of salted water to a boil and cook the fettuccine until al dente.
- While the pasta cooks, preheat a large pan over medium-low heat for about 2 minutes. Add the olive oil, shallots, and garlic, and cook for 2–3 minutes until softened.
- Stir in your tomatoes and continue cooking for 25 more minutes. Mash them with the back of a spoon.
- Add tomato paste and cook on medium heat for 5 minutes. Add your freshly grated parmigiano reggiano and mix well.
- Turn heat off and add the butter, basil and salt and pepper to taste.
- Add your al dente fettuccine to the sauce with some of the pasta water until you get it to your desired consistency.
- Top it with the burrata, a drizzle of olive oil, cracked black pepper, fresh basil, extra parmigiano reggiano and that is it.
Nutrition
Calories: 653kcal, Carbohydrates: 96g, Protein: 23g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 2403mg, Potassium: 1111mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1160IU, Vitamin C: 44mg, Calcium: 183mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.