Your summertime weeknight dinner dreams have come true! Let me introduce you to my Bursting Tomato Pasta with Creamy Burrata - a creamy, cheesy pasta that comes together faster than the summer seems to be going by. It's rich, indulgent, and loaded with fresh flavors that are perfect for serving at your next girl's night... or anytime that you're craving a summer-friendly pasta dish!
Ingredients
- ⅓ Cup Olive Oil
- 6 Cloves Garlic mashed
- 1 Tablespoon Italian Seasoning
- ½ Teaspoon Crushed Red Pepper Flakes
- 2 ½ Cups Cherry Tomatoes
- 14 Ounces Pasta of Choice
- ½ Cup Basil chopped
- 2 Balls Burrata Cheese
- ½ Cup Parmigiano Reggiano Cheese finely grated
Instructions
- To make this dish, start by preparing the pasta. Boil a pot of water, on the stove, and cook the pasta until it's al dente. Then, set it aside.
- Next, heat a pan, on the stove, over medium-high heat, and add in the olive oil.
- Mash the garlic while the pan is heating. Once the pan is hot, add in the mashed garlic, Italian seasoning, crushed red pepper flakes, and cherry tomatoes, and stir until they're fully incorporated.
- Cover the pan, reduce the heat to low, and allow it to cook for 25 minutes, until the tomatoes have burst.
- Once the tomatoes are cooked, remove the pan from the heat.
- Add the tomato sauce to the pan with the pasta and toss to coat well.
- Then, break apart the balls of burrata and mix them into the pasta.
- Finally, garnish the pasta with the fresh chopped basil and the grated parmigiano reggiano. Toss one more time until everything is fully combined, then serve and enjoy!
Calories: 606kcal | Carbohydrates: 81g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 222mg | Potassium: 483mg | Fiber: 5g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 23mg | Calcium: 216mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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