Any kind of pasta dish is just such a comfort meal for me and this Spaghetti Pomodoro with Burrata is my current favourite because it’s so quick and easy to make! Made with a bunch of fresh ingredients, you can have a delicious dinner ready in under 30 minutes!!
Now the secret to any great pasta dish is ensuring your pasta is cooked until ‘al dente‘. If you’re somewhat confused at the Italian I’ve just thrown at you, then worry not! All this means is that your pasta should have a slight bite to it as opposed to it being soft and mushy, which let’s be honest is how all our parents cook pasta (I still love you mum but it’s just not right xx)
If we were truly being authentic I’d have used fresh cherry or plum tomatoes however I think tin tomatoes work extremely well for if you’re in a rush and your fridge is just looking a little bare. Italians please look away now!
Ingredients for my Spaghetti Pomodoro with Burrata
My recipe serves 3 and you’ll need:
- 300g dried spaghetti
- 3 tablespoons of extra virgin olive oil
- 6 cloves of fresh garlic
- 1 tin of tomatoes
- 2 red chillis
- 8-10 leaves of fresh basil
- 2 teaspoons black pepper
- salt to taste (be generous)
- 1 and a half burrata
Now that’s enough from me, it’s time to get onto the recipe! Don’t forget to check out the recipes below for some more incredible pasta inspo!
Spaghetti Pomodoro with Burrata
Ingredients
- 300 g dried spaghetti
- 3 tablespoons of extra virgin olive oil
- 6 cloves of fresh garlic
- 1 tin of tomatoes
- 2 red chillis
- 8-10 leaves of fresh basil
- 2 teaspoons black pepper
- salt to taste be generous
- 1 and a half burrata
Instructions
- Begin by doing your prep: peeling and slicing your garlic, roughly chopping the basil leaves and red chilli. Now its time to cook!
- In a pan, heat the extra virgin olive oil on a medium heat for 1-2 minutes. Once hot, add in the sliced garlic and fry until lightly golden.
- Once golden, add in 1 tin of tomatoes, then fill the can up with water to wash out the remaining tomatoes and add that in too. I like my pasta saucy, so I usually add another half can of water. So in total 1.5 cans worth of water which is about 600ml of water. Add in ¾ of the basil, all the chilli, salt to taste (be generous!) and black pepper. Stir well and cook on medium-low for 15 minutes, stirring every so often.
- At this point you can put the spaghetti on, cook according to packet instructions.
- Add the spaghetti from the pot directly into the sauce, don't drain it as we want some of that pasta water! Toss with sauce and cook for a further 2-3 minutes.
- Now it's time to plate up! Garnish each plate with half a burrata, drizzle with olive oil, remaining basil and some freshly cracked black pepper.
