Tomato & Burrata Pasta

Tomato & Burrata Pasta

Servings: 3-4

Total Time: 25 minutes

8 oz spaghetti

1 pint cherry tomatoes

4 large cloves garlic

1-2 TBS capers

1 TBS olive oil

2 anchovies

1 TBS Calabrian chilies

1-2 TBS fresh basil

Burrata (1 ball per serving)

Parmesan cheese (freshly grated)

Seasoning (to taste)

Dried oregano

Dried basil

Salt

Pepper

Directions:

Cook your spaghetti in heavily salted pasta water until al dente - reserve a cup of pasta water.

In a large saute pan, add the olive oil and anchovies. Cook until the anchovies have melted into the oil. Add in the garlic, capers, calabrian chilis and saute for a couple minutes. Add in the tomatoes & all of the seasoning (go light on the salt at first because the capers and anchovies are already very salty - you can always add more later). As the tomatoes cook, smash them down and add in pasta water as needed to create a sauce. Once the sauce consistency is to your liking, add in the spaghetti and let it finish cooking in the sauce for a few minutes.

Plate your pasta, top with fresh basil, parmesan, and your burrata. Enjoy!

Side Notes

I love pasta, but I love cheese even more. That’s why a simple pasta topped with an entire ball of burrata is my dream. If you don’t have capers, anchovies, or Calabrian chilies it isn’t the end of the world. They just add a bit more depth of flavor to the dish, but just tomatoes, olive oil, and garlic will make a delicious sauce as well. I used a chili infused olive oil for some additional heat, but use whatever oil you prefer! Also, if you don’t like spice - I would leave out the Calabrian chilies. Don’t be intimidated by the anchovy - I promise it adds a lovely saltiness. However, remember this meal is yours! Take out what you don’t want or in other things you have in your fridge. Pasta is the perfect way to clean out excess ingredients you have on hand.

Suggestions to add to this dish:

Artichoke hearts

Olives

Spinach

Zucchini

Chicken

Italian sausage