Fettuccine with Tomatoes and Buratta!
A fast, easy, budget friendly pasta made in 20 minutes
Servings 6 servings
Ingredients
- 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
- ⅓ cup toasted pine nuts
- 3 Tablespoons extra virgin olive oil
- Sea salt
Instructions
- 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 pasta 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
Notes
If you want to add protein to this meal, shred some rotisserie chicken and toss it in!