Tomato Burrata Pasta
Tomato Burrata Pasta 🍅 This recipe has a secret ingredient that makes it even more delish!
Ingredients
- 1.5 pint cherry tomatoes, poke a hole in them so they don’t burst in your mouth all hot
- 10 oz mezzi rigatoni
- 8 oz burrata
- 1/3 cup tomato paste
- 5 anchovies fillets, fishwife
- 3 shallots, chopped
- 4 garlic cloves, sliced
- 3 tbsp olive oil, more for drizzling
- 1/2 tsp oregano
- 12 basil leaves, chiffonade
- Salt and pepper , to taste
- 2 tbsp unsalted butter
- Parmigiano reggiano, to taste for topping
Instructions
- First, sauté the garlic and shallots with 2 tbsp of olive oil on medium for 5 minutes.
- Secondly, chop the anchovies into a paste. Then, add to the pan and sauté for another 2-3 minutes.
- Add in tomato paste with remaining olive oil and sauté 5 minutes.
- Cook the pasta in salted boiling water until almost al dente.
- While the pasta cooks add tomatoes to the pan for another 5 minutes.
- Then, add in pasta into the burst tomato pan with some pasta water. Salt, pepper and oregano. Finish it off with the butter, mix in the basil and top with the burrata.
- Lastly, bake at 350F for 5-7 minutes. Top with Parmigiano, generous drizzle of good olive oil, black pepper and more basil.
Nutrition
Calories: 2471kcal, Carbohydrates: 274g, Protein: 90g, Fat: 127g, Saturated Fat: 53g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 37g, Trans Fat: 1g, Cholesterol: 224mg, Sodium: 805mg, Potassium: 3413mg, Fiber: 21g, Sugar: 42g, Vitamin A: 7366IU, Vitamin C: 192mg, Calcium: 1458mg, Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.