Speedy Sun-Dried Tomato Pasta with Burrata
Pantry pasta: cook this speedy, flavorful dish in under 30 minutes. Creamy burrata and tangy sun-dried tomatoes make for a delicious weeknight meal.
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
- 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- 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.