Tomato Pasta with Burrata
Ingredients
- 4 oz. pasta (such as penne, rigatoni or spaghetti)
- 1 tbsp olive oil
- 2 tbsp onion, finely chopped
- 1 garlic clove, minced
- 7 oz. crushed tomatoes or tomato sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp half-and-half (optional)
- Fresh basil leaves, for garnish
- 1 burrata cheese ball
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until the garlic becomes fragrant.
- Pour in the crushed tomatoes, and season with salt and freshly ground black pepper to taste. Stir well to combine. Allow the tomato sauce to simmer over low heat for about 10 minutes, stirring occasionally, to let the flavors meld and the sauce thicken slightly. If it becomes too thick, you can add a splash of pasta cooking water to reach your desired consistency.
- Pour in half-and-half to add creaminess (optional) and mix to combine.
- Add the cooked pasta to the tomato sauce and toss to coat the pasta evenly with the sauce. Continue to cook for another 2 minutes, allowing the pasta to absorb the flavors of the sauce.
- Transfer the pasta to the serving plates. Garnish with fresh basil leaves. Tear the burrata cheese and distribute the creamy interior over the pasta. Enjoy!