SUN-DRIED TOMATO BURRATA PASTA
This recipe is unique, flavorful, and ready in just 30 minutes.
Servings 4 servings
Calories 448kcal
Ingredients
- 8 ounces pasta any shape
- ¼ teaspoon salt
- 8 ounces sun dried tomatoes drained, finely chopped, reserve oil
- 4 cloves garlic clove minced
- 1 teaspoon crushed dried oregano dried
- 1 teaspoon basil dried
- ½ teaspoon red pepper flakes
- 1 medium lemon zested and juiced
- 2 tablespoons tomato paste
- ¼ cup parmesan cheese grated (not the powdery green-jar parmesan
- ¼ teaspoon black pepper more if needed
- 2 tablespoons fresh parsley chopped
- 4-6 ounces burrata cheese torn
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Drain reserving 1 cup of the pasta cooking water.
- In the meantime, drain the sun-dried tomatoes. Reserve the oil from the tomatoes and pour it into a large skillet.
- Chop the sun-dried tomatoes.
- Heat the pan and oil to medium. When the oil ripples add the garlic, oregano, red pepper, basil, lemon zest, and lemon juice. Cook for 2-3 minutes or until the garlic is fragrant.
- Add the tomato paste, stir, and cook another minute. Next, add the reserved pasta water, sun-dried tomatoes, pasta, and parmesan. Stir to coat and simmer 3 to 4 minutes.
- Tear the burrata and place it in the pasta. Sprinkle parsley over the top.
- Allow the burrata to melt for a few minutes, then serve.
Nutrition
Calories: 448kcal | Carbohydrates: 61g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 469mg | Potassium: 1174mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 77mg | Calcium: 290mg | Iron: 3mg
