Any of the following dishes work well as an easy main course, and you can serve either a soup or side salad for a complete meal.
Here are three delicious ways to enjoy burrata with your favorite pasta.
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Creamy Tomato Shells
This recipe serves 4 people.
Ingredients
- 16 ounces pasta shells (your preferred size)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 6 cloves garlic, chopped or pressed
- 16 ounces lean ground beef, turkey, or chicken (or half beef and half ground pork)
- 1 large jar of your favorite tomato sauce (or 2 cups homemade)
- 1 cup heavy cream
- 1/4 cup Parmesan
- 4 ounces fresh burrata, torn into pieces
- Fresh basil leaves (optional garnish)
Note: This recipe uses pasta shells, but you can use any favorite pasta as the delicious sauce base. Spaghetti, tagliatelle, macaroni, fusilli, or any other type you enjoy will all be tasty. The magic is in the sauce and the burrata!
Method
- Cook the pasta shells and drain them, saving 1 cup of the pasta water.
- Over medium heat, sauté the onions in the butter and oil for a few minutes till translucent. Add the garlic. Cook for another minute.
- Add the ground meat and cook till fully browned. Pour in your tomato sauce and heat through.
- Remove from heat. Stir in the cream and Parmesan. If your sauce is too thick, drizzle in some reserved pasta water to thin it.
- Stir in the cooked shells, top with burrata and basil, and serve.
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Pasta with Burrata and Breadcrumb Topping
If you have a pasta maker, you may wish to make the pasta yourself. Otherwise, any type of pasta works well for this recipe.
This recipe serves 4 people.
Ingredients
- 4 ounces sourdough bread, cubed
- A drizzle of vegetable oil
- Salt
- 1 pound pasta (spaghetti or bucatini)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon red pepper flakes
- 4 ounces kale (stems removed, chopped)
- Juice of half a lemon
- 2 large balls of burrata, torn into pieces
Note: If you wish, you can substitute Panko breadcrumbs for the sourdough bread cubes. Any toasted breadcrumbs will do. Alternatively, you can use other crunchy toppings such as crushed chips or crackers.
Method
- To make the breadcrumbs, process the cubes of bread in a food processor till you get fine crumbs. In a skillet, sauté the breadcrumbs in the vegetable oil on medium heat till golden brown.
- Season your breadcrumbs with salt, then remove them from heat. Set them to one side while you make the pasta.
- Cook the pasta al dente.
- While the pasta cooks, sauté the garlic and red pepper flakes in the olive oil in a large skillet for a few seconds. Add the kale and sauté it for 5 minutes or till wilted.
- Add the pasta to the kale mixture, pouring in a bit of pasta water so the pasta doesn’t stick. Add lemon juice and check the seasonings, adding more salt if needed.
- Serve the pasta in large bowls, topped with the fried breadcrumbs and pieces of burrata.
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Fettucine with Tomatoes & Burrata
This recipe serves 4 people.
Ingredients
- 16 ounces fettuccine
- 4 tomatoes (Roma or another similar type)
- 3 cloves garlic, peeled and minced or pressed
- 1 cup fresh basil leaves, chopped
- 8 ounces burrata, torn into pieces
- 1/3 cup toasted pine nuts
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
Note: If you only have fresh pine nuts, it’s easy to toast them. Heat them in a dry (no oil) skillet over medium-low heat, constantly stirring till they are nice and brown.
Method
- Cook the fettuccine according to the package instructions.
- While the fettuccine is cooking, dice the tomatoes and prepare the garlic and basil.
- In a large bowl (you’ll add the pasta afterward), mix the tomatoes, basil, and garlic.
- Once the fettuccine is done, drain it (don’t rinse it) and add it to the tomato mixture, drizzling the olive oil over the top.
- Sprinkle with salt and pepper and add the pieces of burrata. Mix well till the burrata is melted and you’ve got a creamy sauce.
- Test the seasonings, adding more oil or salt if desired.
- Mix in the pine nuts, and serve.
