Description
12 oz pasta (penne or spaghetti works best)
1/2 cup sun-dried tomatoes, drained and chopped
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup fresh basil, chopped
1 ball burrata cheese
Salt and black pepper to taste
Directions:
Cook pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, and cook for 2-3 minutes until fragrant.
Add cherry tomatoes and red pepper flakes (if using), and cook for another 2-3 minutes, until tomatoes begin to soften.
Stir in heavy cream, Parmesan cheese, and a bit of reserved pasta water to create a creamy sauce. Season with salt and black pepper.
Add cooked pasta to the skillet, tossing to coat in the sauce.
Tear the burrata ball and add the creamy cheese to the pasta just before serving. Top with fresh basil and additional Parmesan if desired.
Serve immediately and enjoy!
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Kcal: 430 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Before heating your skillet, ensure all ingredients are prepped. This includes mincing garlic, halving cherry tomatoes, chopping sun-dried tomatoes and basil, and grating the Parmesan cheese.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions. Crucially, reserve at least 1/2 cup of the starchy pasta water before draining.
- Build the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the garlic and sun-dried tomatoes, sautéing for 2-3 minutes until fragrant. Avoid browning the garlic.
- Incorporate Fresh Tomatoes: Add the halved cherry tomatoes and red pepper flakes. Cook for another 2-3 minutes until the tomatoes just begin to soften and release their juices.
- Create the Cream Sauce: Lower the heat to medium-low. Stir in the heavy cream and grated Parmesan until the cheese melts. Add a splash of the reserved pasta water to loosen the sauce to a silky consistency. Season with salt and black pepper.
- Combine and Finish: Add the drained pasta to the skillet, tossing thoroughly to coat it in the sauce. Remove the skillet from the heat. Tear the burrata ball over the pasta and gently fold it in, allowing it to melt slightly. Garnish with fresh basil and serve immediately.
Serving Suggestions
This rich and creamy pasta is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. For a protein boost, add grilled chicken or shrimp. A slice of crusty garlic bread is perfect for soaking up any extra sauce. Pair with a light, acidic white wine like Pinot Grigio or Sauvignon Blanc.
How-to Summary
Boil pasta, saving water. Sauté garlic and sun-dried tomatoes in oil. Add cherry tomatoes. Stir in cream, Parmesan, and pasta water to make sauce. Toss with cooked pasta. Finish by adding torn burrata and fresh basil off the heat. Serve immediately.
Frequently Asked Questions
- Can I make this dish ahead of time? It’s best served fresh. The sauce can thicken and the burrata will lose its texture. Prep ingredients in advance, but cook just before serving.
- What can I use instead of heavy cream? For a lighter version, substitute full-fat coconut milk or a half-and-half mixture. Note that the sauce will be less rich and may not thicken as much.
- How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of milk or water to revive the sauce. The burrata will not be as creamy.
- Is there a substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute, though it lacks the creamy center. A high-quality ricotta or a dollop of mascarpone can also work.
- Can I make this recipe vegan? Yes. Use vegan pasta, substitute sun-dried tomatoes in oil, use cashew cream or a vegan heavy cream alternative, nutritional yeast or vegan Parmesan, and a vegan mozzarella or cashew cheese for the burrata.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is essential for helping the sauce emulsify and cling to the pasta. Never drain it all.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it only until fragrant, just before adding the tomatoes.
- Adding Burrata Too Early: Adding the burrata to the hot skillet while cooking will cause it to completely melt and become stringy. Always add it off the heat, just before serving.
- Using Pre-Shredded Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce. Always grate your own.
Conclusion
This Sun-Dried Tomato and Burrata Pasta is a restaurant-quality dish that comes together in just 20 minutes. The combination of sweet tomatoes, rich cream, and luxurious burrata creates a truly special meal perfect for a quick weeknight dinner or an impressive date night. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy, flavorful pasta every time. Enjoy this taste of Italy from your own kitchen.
