Pasta Pomodoro with Burrata

Name: Pasta Pomodoro with Burrata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 400 grams Cherry Tomato; 2 tablespoons Olive Oil; 5 cloves Garlic; 1 Salt; 1 Black Pepper; 10 leaves Fresh Basil; 300 grams Spaghetti; 1 ball Burrata

30 min·355 Views

Flora Petrova

352 Recipes

A delightful and simple Pasta Pomodoro dish featuring ripe cherry tomatoes cooked down into a rich sauce, infused with garlic and fresh basil, and crowned with creamy burrata cheese.

Allergens

Halal

Lactose-Free

1,757kcal

2 Portions · 1,405 g

Protein

70 g

Carbohydrates

221 g

Fat

60 g

Fiber

22 g

German Food Composition Database (BLS) – the German national nutrient database.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Cherry Tomato400 grams
Olive Oil2 tablespoons
Garlic5 cloves
Salt1
Black Pepper1
Fresh Basil10 leaves
Spaghetti300 grams
Burrata1 ball

Preparation

1
Wash the cherry tomatoes. Cut them in half. Peel and slice the garlic cloves lengthwise. Roughly chop the fresh basil leaves.

Making the Tomato Sauce

2
Heat the olive oil in a large pan over medium heat. Add the halved cherry tomatoes and cook them down. Stir occasionally until they soften significantly and start to break apart, forming a rustic sauce. This can take about 10-15minutes.
15 min
3
Once the tomatoes have started to break down, add the sliced garlic cloves to the pan. Season generously with salt and freshly ground black pepper to your liking.
4
Continue to cook the sauce, stirring occasionally, until it thickens to your desired consistency.
5
Stir in the chopped fresh basil leaves into the tomato sauce.

Cooking the Pasta

6
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
7
Before draining the pasta, reserve about 100 ml of the pasta cooking water. Drain the cooked spaghetti.

Combining and Serving

8
Add the drained spaghetti directly into the pan with the tomato sauce. Add a splash of the reserved pasta water, about 50 ml, to help emulsify the sauce and coat the pasta.
9
Toss the pasta and sauce together vigorously for 1-2 minutes until the pasta is fully coated and has absorbed any excess liquid, becoming perfectly combined.
2 min
10
Divide the pasta pomodoro into two portions. Top each serving with half of burrata, allowing its creamy interior to melt slightly over the warm pasta.