The secret to a truly quick pantry pasta that doesn’t compromise on flavor lies in leveraging concentrated ingredients like sun-dried tomatoes and tomato paste. This pantry pasta recipe comes together swiftly, making it perfect for busy weeknights when you still crave something special. This particular pantry pasta stands out with its rich, savory base from the sun-dried tomato oil and the bright finish of fresh basil and lemon zest, crowned with a luxurious ball of burrata that melts into the warm pasta.
Key takeaways
- The reserved starchy pasta water is crucial for creating a cohesive sauce.
- Vigorously toss the pasta with the sauce ingredients to emulsify.
- Add delicate ingredients like burrata and fresh herbs at the very end.
- Don’t be afraid to adjust sauce consistency with pasta water.
Speedy Sun-Dried Tomato Pasta with Burrata
Ingredients
- 1 pound short cut pasta
- Kosher salt
- 1 jar (8 ounce) oil pack sun-dried tomatoes, finely chopped, oil reserved
- 4-6 garlic cloves, minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil, chopped
- zest of 1 lemon
- 2 tablespoons tomato paste
- 1/4 cup grated Parmesan
- 1 ball (8 ounce) burrata cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, drain the sun-dried tomato oil into a large skillet. Reserve the tomatoes. Set the skillet over medium heat. When the oil shimmers, add the garlic, oregano, crushed red pepper flakes, 1/4 cup basil, and lemon zest. Cook for 2-3 minutes, until the garlic is fragrant. Add the tomato paste and cook for another minute. Stir in 3/4 cup of the reserved pasta water and bring to a simmer. Add the sun-dried tomatoes and pasta, tossing to coat. Stir in the parmesan and a pinch of pepper. Cook until warmed through, 1-2 minutes.
- Add the remaining 1/4 cup basil, toss until the herbs are wilted and the sauce coats the pasta, about 2-3 minutes, adding in more pasta water if needed to thin the sauce to your desired consistency. Remove from the heat.
- Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil, sprinkle with dill, and season with salt and pepper to taste. Enjoy immediately!
Notes
– If the sauce seems too thick, I often find that adding an extra splash of the reserved pasta water, a tablespoon at a time, helps achieve the perfect consistency without diluting the taste.
– Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Building a Flavorful Emulsion
The magic of this speedy pasta lies in creating a rich, emulsified sauce using the oil from the sun-dried tomatoes and the reserved pasta water. When the pasta is cooked, its starches release into the cooking water. This starchy water, when combined with the fat from the sun-dried tomato oil and the tomato paste, forms a stable emulsion. This emulsion coats the pasta beautifully, creating a cohesive and flavorful sauce rather than a greasy or watery one. The key is to vigorously toss the pasta with the sauce ingredients in the warm pot after draining, allowing the heat and starch to do their work. Don’t rinse your pasta; that starchy water is liquid gold for this dish.
Troubleshooting
- Sauce is too thin or watery: Ensure you reserve enough starchy pasta water. If it’s still too thin after tossing, let it simmer gently for another minute or two, stirring constantly, to allow more starch to release and thicken the sauce.
- Sauce is too thick or clumpy: You may have used too little pasta water or cooked the sauce too long without enough liquid. Add a splash more of the reserved pasta water, a tablespoon at a time, and toss vigorously until the desired consistency is reached.
- Garlic is burnt or bitter: Garlic cooks very quickly. Add it towards the end of sautéing the sun-dried tomatoes and red pepper flakes, or even add it to the pot with the pasta water just before adding the pasta back in to infuse its flavor without scorching.
- Burrata doesn’t melt nicely: Burrata is delicate. Add it at the very end, just before serving, and gently break it over the hot pasta. The residual heat will warm it through and create creamy pockets without fully melting it into the sauce.
Substitutions
- Sun-dried tomatoes: If you don’t have oil-packed, rehydrate dried sun-dried tomatoes in hot water for 15-20 minutes, then chop and use them with a good quality olive oil. The flavor will be slightly less intense but still delicious.
- Fresh basil: While basil offers a unique sweetness, fresh parsley or even a mix of fresh mint and parsley can provide a fresh herbaceous counterpoint.
- Burrata: Fresh mozzarella (bocconcini or ciliegine) torn into pieces can offer a similar creamy texture, though it won’t have the same rich, liquid center.
- Lemon zest: A tiny pinch of lemon juice can add brightness, but zest provides a more concentrated citrus aroma without adding extra liquid to the sauce.
Pro tips
- To ensure your pasta absorbs maximum flavor, don’t rinse it after draining; the residual starch helps the sauce cling better.
- If the sauce seems too thick, I often find that adding an extra splash of the reserved pasta water, a tablespoon at a time, helps achieve the perfect consistency without diluting the taste.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little water or broth to loosen the sauce.
This sun-dried tomato and burrata pasta is a testament to how simple ingredients can create extraordinary meals. Experiment with different short pasta shapes and enjoy this delightful dish!
Frequently asked questions
Can I use dried pasta instead of fresh?
Yes, absolutely. This recipe is designed for dried pasta, making it a perfect pantry meal. The key is to reserve the starchy cooking water from the dried pasta, as this is essential for creating the emulsified sauce that coats the noodles.
What if I don’t have sun-dried tomatoes?
While sun-dried tomatoes are key to the flavor profile, you can substitute with roasted red peppers (jarred or homemade) for a similar sweet and slightly smoky flavor. You’ll want to chop them finely and potentially add a bit more olive oil to the sauté.
How can I make this recipe spicier?
To increase the heat, simply add more crushed red pepper flakes when you sauté the garlic. You could also add a pinch of cayenne pepper or even a finely minced fresh chili pepper along with the garlic for an extra kick.
Is it important to use the oil from the sun-dried tomato jar?
Yes, the oil from the jar is infused with the flavor of the sun-dried tomatoes and is a crucial component for building the sauce’s base. It adds a depth of flavor that plain olive oil alone wouldn’t provide.
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