Burrata Pasta (30min Dinner to Impress)

This Burrata Pasta is going to be your new favorite pasta! Creamy burrata cheese served over a rich tomato pasta, it's a match made in heaven!

📝 Ingredients

• 1 ball fresh burrata cheese
• 13 oz / 360g pasta - I've used paccheri pasta shape
• 30 oz / 800g canned peeled tomatoes (you can also use fresh ripe tomatoes or cherry tomatoes)
• 1.5 oz / 40g freshly grated Parmigiano Reggiano cheese
• 2 large garlic cloves
• 1/2 handful fresh basil leaves (approximately 8 big leaves)
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• Garnish with extra virgin olive oil, fresh basil leaves, red pepper flakes

👨‍🍳 Instructions

1. 1Carefully place the burrata in a bowl to come to room temperature while preparing the sauce
2. 2Now to make the homemade tomato sauce. In a large saucepan or pot - add olive oil and garlic cloves, saute for a few minutes until golden
3. 3Add the canned tomatoes and slightly break them up with a wooden spoon. Add a cup of water to the can to capture any leftover sauce and add to the pot
4. 4Season well with salt and pepper, tear up the basil leaves and simmer with the lid on for 20 minutes on a low - medium heat
5. 5Cool down slightly, then blend until smooth using an immersion blender or blender. Then add back to the pot
6. 6Cook the pasta to al dente in a large pot of boiling salted water (cook 2 minutes under the package instructions)
7. 7Drain the pasta, reserving some pasta water. Add pasta to the sauce with grated parmesan and a splash of pasta water. Stir until silky, adding more pasta water if needed
8. 8Take the pan off the heat, add the burrata cheese to the middle of the pasta and carefully cut it open. Season with a drizzle of olive oil, fresh basil leaves and red pepper flakes and enjoy!