Creamy tomato burrata pasta with basil-parmesan✨ Recipe inspired by @unastellaincucina Basil Parmesan:▪️3 oz. Parmesan (preferably Parmigiano Reggiano), cut into chunks▪️1/2 Cup Fresh Basil Leaves▪️ Pasta:▪️2 Tbsp Olive Oil▪️1/2 a Medium Yellow Onion, diced▪️12 oz. Cherry Tomatoes (on the vine if you can find them), sliced in half▪️2 Garlic Cloves, chopped▪️1 tsp Kosher Salt▪️1/4 tsp Crushed Red Pepper Flakes▪️1/2 tsp Dried Oregano▪️1 x 4 oz. Ball Burrata▪️12 oz. Pasta of choice (we used @thegiadzy bucatini which was so delish!)▪️ 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Place the parmesan and basil in a food processor and pulse until finely chopped and combined. Transfer to a bowl and set aside in the refrigerator. 3️⃣ In a large pan over medium high heat, heat the olive oil and add the onions. Cook, stirring often, for 4-6 mins until the onions are starting to soften, then add the tomatoes, garlic, salt, red pepper flakes, and oregano. Cook, stirring, for 5-7 mins until the tomatoes are soft and almost broken down, then remove from the heat. 4️⃣ Boil the pasta until before it’s al dente (3 mins less than package directions), then reserve 1 cup of pasta water, and drain the pasta. 5️⃣ Transfer the tomato mixture to a blender and add the burrata and 1/4 cup pasta water. Blend until smooth and combined, then return the mixture to the pan. 6️⃣ Add the pasta to the pan and cook over medium heat, tossing the pasta in the sauce until it reaches your desired tenderness (3-4 more mins). Add more pasta water as needed to thin out the sauce (I added 1/4 cup more). 7️⃣ Serve with the basil-parmesan on top and enjoy! ⏲5 minute prep time / 30 minute total time Recipe serves 3 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘
