Whenever I make this creamy Fettuccine with Tomatoes and Burrata Cheese, I always find myself day dreaming about it the next day. Fresh, flavorful, easy to make, and budget friendly, it’s totally daydream worthy!
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And when I say it’s easy to make, I mean easy! Besides the pasta there is no cooking involved in this recipe, just a little bit of chopping and you have a gorgeous meal.
There are a few things to remember when it comes to cooking pasta: the directions on the package are almost always spot on, so use them. Make sure the water is salted for flavor and have at least 3-4 inches of water above the pasta so it has room to expand as it cooks. Stir often to avoid sticking.
Because I have significantly cut back on grains, I used Cappello’s Grain Free Pasta for this recipe. Of course you can use your favorite brand of fettuccine. Cappello’s cooks in 60 seconds and is made with almond flour. I like the texure of this pasta much better than any grain/gluten free pasta I have ever tried.
To create ribbons of basil I use a technique called a ‘chiffonade’. Simply stack your basil leaves, roll as tightly as you can and slice. You end up with thin ribbons of basil.
I love adding toasted pine nuts to just about any pasta dish! If you can only find raw pine nuts, simply place them in pan on medium heat, turn a few times until they are a beautiful golden color and remove from heat.
Burrata cheese is a combination of mozzarella and cream. When tossed with hot pasta it melts and makes a thick creamy ‘sauce’ without you having to do any additional work!
It’s just too good!
The Recipe: Fettuccine with Tomatoes and Burrata!
Tips and what you will need: You will need a good knife and a great sea salt! Burrata cheese can now be found at most grocery stores in the deli or gourmet cheese aisle. If you would like to use Cappello’s grain free pasta you can find it at some Whole Food’s Market locations or have it delivered to your door!
- 16 oz organic fettuccini cooked to package instructions
- 3-4 roma tomatoes
- 3 small cloves garlic minced
- 12-15 large basil leaves chiffonade
- 8 oz Burrata cheese
- 1/3 cup toasted pine nuts
- 3 Tablespoons extra virgin olive oil maybe a little more
- Sea salt
Fill a large pot with water and place on high heat.
While water heats, dice tomatoes.
Set diced tomatoes on paper towels to eliminate extra juices.
Prepare garlic and basil.
Place tomatoes, basil and garlic in a bowl and toss.
When water is boiling add pasta and cook according to package instructions.
When pasta is done strain in colander (do not rinse) pour over tomatoes, drizzle with olive oil and sprinkle with sea salt, pull apart burrata cheese and toss with hot pasta until melted and creamy. Add more oil or salt if needed. Add pine nuts, toss. Serve
More Pasta Dishes You Might Love!
Enjoy my friends! ~ Linda Spiker
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