Cherry Tomato Burrata Pasta
Juicy summer cherry tomatoes burst while marinating in garlic and red pepper flakes. T This seasonal dish is a symphony of colors, textures, and flavours.
Ingredients
- ¼ cup olive oil
- 6 garlic cloves
- ½ cup fresh basil
- ¼ tsp crushed red pepper flakes
- 3 cups cherry or grape tomatoes
- ½ package of spaghetti (250 grams)
- 150-250 grams of burrata
- pinch of salt and pepper
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic, half of the fresh basil, and red pepper flakes, cooking for 1-2 minutes.
- Add in the tomatoes with a pinch of salt and pepper and toss them in the oil. Let the tomatoes cook for 20-25 minutes, or until they burst. Keep an eye on them and lower or raise the heat if needed.
- While the mixture is simmering, bring a pot of salted water to a boil and cook the pasta al dente.
- Scoop the pasta directly from the pot to the skillet. Toss the mixture a few times so all the noodles are coated. Turn off the heat and toss in the rest of the fresh basil.
- Add the burrata cheese, either in pieces or one large ball, and mix it in as much as you like. Add in salt and pepper if desired.
Tried this recipe?Let us know how it was!
0 Comments