A speedy pasta dish that’s super satisfying, and made with a couple of pantry staples as well as a ball of ultra-luxurious burrata cheese. Perfect for when you need pasta on the table ASAP!
We’ve all been there. A long day at work, a lazy Sunday when you’re deep in a Netflix binge, or perhaps when a 3pm hang turns into a dinner party and you need food on the table faster than fast, this is the recipe for you! This 15 Minutes Sun-Dried Tomato Pasta dish is coated in a luscious garlicky tomato sauce, flavoured with oregano, balsamic vinegar and basil. I also added sun-dried tomatoes and cherry tomatoes to oomph up the flavours of this dish and then finished it off with fresh burrata cheese. Incredible.
Fancy name aside, this is a pantry pasta. I had a couple of ingredients lying around at home (and that includes cherry tomatoes that I was desperately trying to finish) and basically threw them together in my pan. Bit of this and a dash of that it turned out sooooo delicious!
There aren’t many steps to this recipe but the first and probably most important step to making pasta in a jiffy is putting the water to boil before doing anything else. Be it in a kettle or over the stove, this will significantly reduce your cooking time and allow the pasta to cook while you work on the rest of the recipe. Then, fry off some garlic, add in the tomatoes, stir in the rest of the ingredients, and finish it off with the star of the show – burrata. DONE.
How much easier could it possibly be?! Takes about 15 minutes to cook, or however long it takes for your pasta to cook through.
P.s. if you have extra burrata or tomatoes lying around, I highly recommend trying out my recipe for Marinated Cherry Tomatoes with Burrata. It’s basically summer in a bowl.
A speedy pasta dish that’s super satisfying, and made with a couple of pantry staples as well as a ball of ultra-luxurious burrata cheese. Perfect for when you need pasta on the table ASAP! Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Just before draining it, reserve a cup of pasta cooking water. Drain and set aside. While the pasta is cooking, heat up some oil in a pan over medium-high heat. Add in the garlic and once it becomes fragrant, add in the sun-dried tomatoes and cherry tomatoes (if using). Cook for 2-3 minutes or until the tomatoes start to blister. Stir in the pasta, sugar and balsamic vinegar and simmer for 5 minutes. Add the drained pasta to the sauce and mix until well incorporated. If the sauce is too thick, thin it out with some of the reserved pasta cooking water. Stir in the basil leaves and season with salt and pepper to taste. Transfer the pasta to serving bowls and top each one with burrata. Drizzle a little of olive oil over the top and garnish with basil leaves. Serve immediately. 15 Minutes Sun-Dried Tomato Pasta with Burrata
(1 votes, average: 5.00 out of 5)
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