Pasta Checca with Burrata
Pasta Checca with Burratan is a main course that serves 4. Watching your figure? This pescatarian recipe has 523 calories, 26g of protein, and 23g of fat per serving. For $4.13 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Running to the Kitchen. Head to the store and pick up fresh basil, spaghetti, extra virgin olive oil, and a few other things to make it today. This recipe is liked by 349 foodies and cooks. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Try Pasta à la Checca, Pasta with Corn, Prosciutto, and Burrata, and Campanelle Pasta With Burrata Cheese And Spinach for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
½ tablespoon anchovy paste
4 ounces burrata
2 tablespoons extra virgin olive oil
handful fresh basil, torn
40 ounces small heirloom tomatoes (any big ones, chopped as needed)
grated parmesan cheese for topping
dash red pepper flakes
½ pound thin spaghetti
6-8 cloves whole garlic, lightly smashed
Equipment:
oven
frying pan
wooden spoon
pot
bowl
Cooking instruction summary:
Preheat oven to 450 degrees.Place the olive oil in a large oven-proof skillet over medium heat.Add the garlic, anchovy paste and red pepper flakes. Saute, stirring with a wooden spoon occasionally for about 5 minutes.Add the tomatoes to the skillet and saute for another 5 minutes. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.Meanwhile, bring a large pot of water to a boil.Add the pasta once boiling and cook until al dente (about 7 minutes)Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.
Step by step:
1. Preheat oven to 450 degrees.
2. Place the olive oil in a large oven-proof skillet over medium heat.
3. Add the garlic, anchovy paste and red pepper flakes.
4. Saute, stirring with a wooden spoon occasionally for about 5 minutes.
5. Add the tomatoes to the skillet and saute for another 5 minutes.
6. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.Meanwhile, bring a large pot of water to a boil.
7. Add the pasta once boiling and cook until al dente (about 7 minutes)
8. Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.
9. Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.
Nutrition Information:
covered percent of daily need
