Pasta Pomodoro with Burrata
Pasta Pomodoro is a simple but delicious Italian meal and is mixed with parmesan cheese and topped with creamy burrata and fresh basil!
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Servings: 2
Ingredients
- 8 ounces rigatoni penne, or other short pasta
- 1½ teaspoon kosher salt divided
- One 28-ounce can whole, peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- 2 cloves garlic sliced
- 1 tablespoon unsalted butter
- 2 tablespoons Grated parmesan or pecorino romano cheese
- 2-3 ounces Burrata
- ¼ cup basil chiffonade
Instructions
- Fill a pot with water and place over high heat. Bring to a boil, add 1 teaspoon salt and pasta and cook to 2 minutes less than instructions on package. Reserve 1 cup pasta water and drain pasta.
- Mash up tomatoes with hands or puree with an immersion blender or food processor. Set aside.
- In a large skillet or high-sided saute pan over medium heat, add oil. Add red pepper flakes and garlic and cook till garlic is light golden brown, approximately 30 seconds to 1 minute.
- Add tomatoes, bring to a simmer, and cook 5 to 10 minutes.
- Add pasta and 2 to 4 tablespoons reserved pasta water and cook till thickened, 2 to 3 minutes. Add butter and cheese, mix all together, and cook 1 to 2 minutes more.
- Serve topped with burrata and basil.