Pasta con burrata, una cena d’effetto in 30 minuti

Ingredienti

• 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

Preparazione

1. 1

   Carefully place the burrata in a bowl to come to room temperature while preparing the sauce

2. 2

   Now 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. 3

   Add 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. 4

   Season 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. 5

   Cool down slightly, then blend until smooth using an immersion blender or blender. Then add back to the pot

6. 6

   Cook the pasta to al dente in a large pot of boiling salted water (cook 2 minutes under the package instructions)

7. 7

   Drain 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. 8

   Take 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!