Creamy Tomato Burrata Pasta
Delicious creamy tomato pasta recipe with burrata and basil, could this dish be more divine? The perfect balance of creamy tomato sauce with sweet bursts of cherry tomato, topped with oozing creamy burrata.
Servings 2 people
Calories 930kcal
Ingredients
For the crispy garlic
- 1 head of garlic separated into cloves and skins removed
- 1 ½ cups olive oil
For the sauce
- 200 g dried pasta or 300g fresh pasta
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 400 g can tomatoes (I prefer whole or chopped canned tomatoes)
- 3 tbsp cream
- Salt to taste
- 10 g fresh basil
To serve
- 1 ball of burrat (some balls are quite small so you could use two balls of burrata if you prefer)
- The crispy garlic
- Extra basil leaves
- Parmesan cheese
Optional
- A drizzle of homemade pesto adds a lovely fresh touch
Instructions
For the crispy garlic
- This is an optional extra so skip if you don't want to make it.
- Place your garlic and olive oil in a saucepan and bring to a gentle simmer over a medium heat.
- Keep cooking gently, with a very slight sizzle for 30 - 40 minutes until they are golden, browned in parts and soft. This timing is quite variable, check them after 20 minutes. This will depend on your cloves, I like them nicely browned. Keep an eye on them as you don't want them to burn!
- Remove and drain on a paper towel.
For the pasta
- Heat oven to 180°C degrees.
- Place the cherry tomatoes in an oven dish with the olive oil, toss and season with salt and pepper.
- Roast in the oven for 15 – 20 mins until starting to char. Set aside.
- Cook the pasta in a large pot of heavily salted water. NEVER under season your pasta water, it's an extra ingredient! I undercook it by a couple of minutes from package instructions so it can bubble away in the sauce for a couple of minutes and still be al dente.
- While it's cooking make the sauce.
- Put the tinned tomatoes in a food processor and blitz, alternatively use a stick blender in the tin! Or just leave it chunky, doesn't bother me!
- Heat the tin tomatoes in a saucepan over medium heat for five minutes. You want to gently bubble the tomatoes to cook off some of the acidity.
- Add the cream and ½ teaspoon salt and mix and cook for a couple more minutes. Add a shake of chilli flakes or black pepper if you wish.
- Drop your cooked pasta into the sauce and add your cooked cherry tomatoes in as well. Let it gently bubble for a minute or two on a medium-low heat.
- Add your chopped basil at the last minute then serve into warmed bowls.
- Top the finished dish with the torn burrata, extra basil leaves, parmesan cheese and the crispy garlic cloves if you made them.
Notes
- You don't want the bubbly boil in the sauce too hard a boil, just a gentle bubble. Don't have it on the heat for too long, if it bubbles away for too long it could overcook your pasta and all the fresh zingy flavor from the fresh basil will get lost. I do a minute at the most.
- To prepare the burrata, simply pull it open right before serving with your fingers and tear the sides down so the creamy insides will cascade down the sides. Doing it with your hands is the easiest way. Don't do it ahead of cooking as you want the middle to stay nice and cold. One ball should be perfect for two people but if they are particularly small you might like two.
- Right before layering up the dish I like to give the sauce and pasta a really good toss together over the heat so it's all well mixed then spoon out into pasta bowls straight away.