Whenever I make this creamy Fettuccine with Tomatoes and Burrata Cheese, I am one happy camper. Fresh, flavorful, easy to make, and budget friendly, this pasta is swoon worthy!
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Fettuccine with Tomatoes and Burrata Cheese!
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.
TIPS FOR COOKING PASTA:
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion
4. stir frequently.
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 texture of this pasta much better than any grain/gluten free pasta I have ever tried.
Let’s Talk Ingredients:
When recipes have so few ingredients, those ingredients need to be top notch! Use the best ripe but firm tomatoes, a high quality olive oil and sea salt, and ALWAYS use the freshest basil. I like to buy the live basil plants you can find in the produce section rather than buy the cut basil leaves. That way I can use what I need when I need it, and the plant lives for weeks so it’s more economical too.
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, and slowly let them toast they are a beautiful golden color, then remove from heat. Don’t walk away, trust me, they go from perfection to burned in the time it takes you to check Instagram.
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
- 4 roma tomatoes
- 3 small cloves garlic, peeled and minced
- 12-15 large basil leaves, chiffonade
- 8 oz Burrata cheese
- 1/3 cup toasted pine nuts
- 3 Tablespoons extra virgin olive oil
- 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 (bowl needs to be large enough to accommodate pasta)
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
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