Creamy Cherry Tomato Pasta with Burrata
574kcal
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 100 g cherry tomatoes halved
- 50 ml white wine
- 2 tablespoon tomato paste
- 100 ml heavy cream
- Salt and pepper to taste
- 0.5 teaspoon red chili flakes
- 50 g Parmesan cheese grated
- 150 g pasta
- 2 mini burrata balls
- 6-8 fresh basil leaves shredded
Method
- Get your pasta cooking according to the package instructions - make sure you reserve about 60-80ml of the starchy pasta water before draining.
- Meanwhile, heat the oil in your pan, then add the minced garlic and cook on medium-low heat for a minute.
- Add the halved cherry tomatoes and stir them into the oil and garlic mixture. Cook for about 5 minutes until the tomatoes begin to soften.
- Pour in the white wine and let it cook off in the tomato mixture for a minute or two.
- Add the tomato paste and stir it into the pan - cooking for 2-3 minutes until the tomato paste has darkened in color a little.
- Add the double cream and seasonings. Simmer for a couple of minutes, then add the grated Parmesan cheese and shredded basil and stir into the sauce.
- Add your cooked pasta and 50ml of the starchy pasta water, adding more as needed, stirring together on low heat until you have a silky, creamy sauce.
- Plate up your creamy tomato pasta and top each bowl with the burrata balls, more red chili flakes, a few basil leaves, a crack of black pepper, and a drizzle of extra virgin olive oil.
Nutrition
Serving1gCalories574kcalCarbohydrates36gProtein20gFat34gSaturated Fat13gPolyunsaturated Fat21gCholesterol60mgSodium652mgFiber3gSugar5g
Notes
This recipe should make the perfect amount of sauce for your meal, but if you have leftovers store it separately in the refrigerator for 3-4 days. It also makes a delicious base for pizzas as well as pasta!
This recipe is extremely versatile - blend sun-dried tomatoes into the sauce for a richer flavor, or add roasted red peppers for sweetness.