Creamy Tomato and Burrata Pasta
This Tomato and Burrata Pasta is bursting with fresh flavor and the perfect dish for summer. Everything cooks in one pot in under 30 minutes making it ideal for busy weeknights. Each bowl is topped with creamy burrata cheese elevating it to a restaurant quality dish you can enjoy in the comfort of your own home.
Servings: 4
Ingredients
- 1.5 lbs cherry tomatoes
- ¼ cup finely diced shallots
- 1 tbsp olive oil
- 6 cloves garlic minced
- 12 oz rigatoni
- 1 tsp salt
- 3 ½ cups vegetable stock
- 1 tsp lemon zest + more for garnish
- 2 tbsp balsamic glaze/reduction
- ½ cup chopped fresh basil
- 2 burrata cheese
- Black pepper
- Pinch chili flakes
- Drizzle of good quality olive oil
Instructions
- In a large skillet on medium high heat add the olive oil. Once hot add in the shallots and garlic and saute for 2 minutes before adding the tomatoes, sprinkle with salt and saute for an additional 2 minutes.
- Add in the pasta and vegetable stock and bring to a gentle simmer. Simmer for 10 minutes until the pasta is a few minutes from being tender and then stir in the lemon zest, chili flakes and balsamic reduction. Continue to cook until the pasta is al dente and most of the liquid has been reduced to a thick sauce. Stir in the basil.
- Divide the pasta between 4 plates. Split each burrata in half and place each half on top of a plate of pasta. Drizzle with olive oil, freshly ground black pepper and a pinch of chili flakes.
Nutrition
Calories: 407kcal | Carbohydrates: 77g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 1430mg | Potassium: 637mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1433IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 3mg