Cherry Tomato Burrata Pasta (Easy No Cook Sauce!)
Angel hair spaghetti with a fresh raw tomato bruschetta sauce and burrata topping! This is the perfect luxurious summer pasta dish. The delicate bruschetta pasta complements your creamy, cool burrata perfectly and lets this amazing cheese take center stage at dinner time!
Ingredients
- 400 g (14 oz) cherry tomatoes, quartered
- 2 Tbsp chopped fresh basil, or mint
- 2 cloves garlic, crushed
- 1-2 Tbsp finely minced red onion
- 3 Tbsp extra virgin olive oil
- 275 g (10 oz) angel hair spaghetti
- 150 g (5.5 oz) ball of burrata cheese, drained weight
Instructions
- First, prepare your raw tomato sauce. Put your cherry tomatoes, garlic, red onion, olive oil and basil (or mint) in a large mixing bowl. Sprinkle with salt and pepper to taste - be generous! Cover and leave to marinate at room temperature for 2+ hours.
- When it is time to eat, cook your pasta according to package instructions. Drain and add to the bowl with the tomato sauce. Toss to combine.
- Serve the pasta into bowls, then carefully slice the burrata into equal sized pieces and place one in each bowl. Drizzle with some additional olive oil if desired.
Notes
Serving sizes: I find that this makes two large portion and one smaller (for leftovers or a child sized portion). You can easily stretch it to serve four if you add a side dish.
Calories: 648kcal, Carbohydrates: 81g, Protein: 23g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 36mg, Sodium: 21mg, Potassium: 531mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1073IU, Vitamin C: 32mg, Calcium: 308mg, Iron: 2mg