Burrata Pasta With Blistered Tomatoes
This elegant burrata pasta with tomatoes, fresh basil and balsamic vinegar comes together in under 20 minutes for a surprisingly easy date night dinner.
Ingredients
- 16 oz sweet grape tomatoes
- 1 tbsp olive oil
- 1 tsp minced garlic
- ½ cup dry white wine sauvignon blanc or pinot grigio
- ½ tsp fresh basil finely chopped
- 2 pinches sea salt
- 3½ tsp extra virgin olive oil divided
- 1 tsp balsamic vinegar of modena plus extra for drizzling
- 8 oz pasta shells
- 4 oz burrata
- Fresh basil leaves for garnishing
- Fresh bread optional side
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions.
- Heat 1 tbsp olive oil over medium-high heat in a large skillet. Add tomatoes and minced garlic, then stir gently to combine. Cook until tomatoes are lightly blistered, about 2 to 3 minutes, shaking the pan occasionally.
- Add the white wine, lower heat to a simmer and scrape the bottom of the pan with a wooden spatula to release the garlic.
- Stir in fresh chopped basil and sea salt. Simmer for another 2 to 3 minutes.
- Add 1/2 tsp of the extra virgin olive oil and 1 tsp balsamic vinegar. Stir gently to combine and remove from heat.
- Drain the cooked pasta and toss with 1 tbsp of the extra virgin olive oil. Then, transfer the cooked pasta to the skillet and stir to combine.
- Spoon cooked pasta with tomatoes and sauce onto two plates. Top each plate with about 2 oz fresh burrata cheese, a generous drizzle of balsamic vinegar, and fresh basil leaves.
- Serve immediately with a side of fresh bread and a glass of wine.
Notes
Pasta shells: Shells are the best pasta shape for this recipe - we tested a few different kinds to figure this out! They fill up with a delicious medley of sauce, tomatoes, burrata, and balsamic for tons of flavor in every bite.
Blistering tomatoes: To blister tomatoes, cook them over high heat until they start to soften. Their skin will visibly blister and they'll start to release some of their juice. Give the pan a good shake every 30 seconds to 1 minute while they cook, so they turn about and blister evenly.
Deglazing: The white wine is used to deglaze the pan, which means the caramelized bits of garlic and tomato stuck to the pan will release. This adds extra flavor to the sauce and keeps these ingredients from burning. The flavor of your wine will come through, so make sure to use a wine you'd actually enjoy drinking - read more about this in our blog post above!
Fresh basil: The fresh basil leaves are more than just a garnish in this recipe. They make a huge difference and add tons of flavor to this dish!
Serving suggestions: We highly recommend serving this dish with a side of fluffy, fresh bakery bread - you can use it to soak up any extra sauce or cheese on your plate once the pasta is gone :)
Nutrition
Calories: 743kcal | Carbohydrates: 95g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 410mg | Potassium: 836mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2287IU | Vitamin C: 31mg | Calcium: 353mg | Iron: 2mg