Pantry Pasta with Sun-Dried Tomatoes & Burrata

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Directions
1.
  • 1 pound short cut pasta
  • Kosher salt
  • 1 jar (8 ounce) oil pack sun-dried tomatoes, finely chopped, oil reserved
  • 4-6 garlic cloves, minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil, chopped
  • zest of 1 lemon
  • 2 tablespoons tomato paste
  • 1/4 cup grated Parmesan
  • freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 8 ounces burrata cheese cheese, torn
  • fresh dill, roughly chopped, for serving

Instructions

  1. 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.

    2. Meanwhile, drain the sun-dried tomato oil out into a large skillet. Reserve the tomatoes. 

    3. Set the skillet over medium heat. When the oil shimmers, add the garlic, oregano, crushed red pepper flakes, 1/4 cup basil, and lemon zest. Cook 2-3 minutes, until the garlic is fragrant. Add the tomato paste, cook another minute. Stir in 3/4 cup of the reserved pasta water and bring to a simmer. Add the sun-dried tomatoes and pasta, tossing to coat. Stir in the parmesan and a pinch of pepper. Cook until warmed through, 1-2 minutes. Add the parsley and remaining 1/4 cup basil, toss until the herbs are wilted and the sauce coats the pasta, about 2-3 minutes, adding in more pasta water if needed to thin the sauce. Remove from the heat. 

    4. Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil, dill, and season with salt and pepper. Enjoy!

 
Notes:
13-15 points

serves 4-6




Rachel Trimmings

Member since Jan 2009

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