A terrific meatless supper would be pasta and burrata in a lovely, really simple tomato and onion sauce. It only has a few components, too. This recipe is fantastic, in my opinion.
Ingredients
- 200 g of pasta, such as tubes or gimlets – weight prior to cooking
- Three 125-gram burrata cheeses marinated in marinade (take out of the fridge beforehand)
- 200 g of onions, one large or two tiny ones
- 400 g of chopped tomatoes from one can
- One hundred grams of tiny tomatoes are optional.
- Two teaspoons of clarified butter and olive oil each
- Herbs and spices: several fresh basil and oregano leaves; half a teaspoon of juices; and one-fourth teaspoon of pepper
- Mini tomatoes, lime juice, and fresh basil are optional extras.
Pasta with Burrata
Step 1: fry the onion.
It’s best to cook the pasta as the sauce is being made.
Warm up a bigger skillet with a substantial base. Add two tablespoons or so of olive oil and two tablespoons of clarified butter. Watch the butter until it melts. Add the chopped and peeled onion right away. After turning the heat down to just below medium, cook the onion, uncovered, for around ten minutes. Every few minutes, use a wooden spoon to stir the onion.
Step2: Include the herbs and tomatoes
Add a can (400 grams) of finely diced, skin-free tomatoes after that. Incorporate 1/4 teaspoon of pepper, half a teaspoon of juice, and a handful of fresh oregano and basil. Toss to combine, then “cook” for two minutes.
Advice: You can use half a teaspoon of dried oregano in place of fresh oregano. You can use 500 grams of fresh, meaty tomatoes in place of canned ones. After peeling them, cut them into pieces.
Step3: Prepare the pasta and mix in
Fill the saucepan with water and heat it until it boils. To cook 200 grams of pasta, you need two liters of water. Only add the salt once it begins to boil. To the boiling water, add a level spoonful of salt. After adding the pasta to the saucepan, cook it until it’s al dente. Generally, I cook the pasta for one minute longer than the package’s maker suggests. Pasta that has been cooked should be soft but bouncy. After the pasta is cooked, strain it and add it right away to the pan with the sauce that has been made. The pasta weighed roughly 460 grams once it was cooked. They were tubes, or maccheroni. Combine the noodles and sauce.
Step 4: Serve with burrata
(I added a total of 100 grams of small tomatoes, chopped in half and fried in a skillet after the sauce). Divide the pasta and sauce into three servings. Put a single Burrata on every plate. Add your preferred spices, such as pepper and/or chili flakes, along with some fresh basil leaves. I suggest serving it right away after sprinkling it all with olive oil and lime juice.
Enjoy your food.
