One-Pot Burrata Caprese Pasta
A super easy and fast dinner, with a juicy tomato pan sauce and creamy burrata on top.
Ingredients
- 2 shallots, diced
- 3 cloves of mined garlic
- generous glug of extra virgin olive oil
- 3 cups of cherry or grape tomatoes, halved
- 1/2 cup dry white wine
- 2 1/2 cups of chicken broth
- 8 oz of dried spaghetti or other pasta of choice.
- handful of torn basil, plus more for garnish
- 1 teaspoon of red pepper flakes
- 2 rounds of buratta cheese
- drizzle of balsamic vinegar
Instructions
1- In a 12 inch cast iron skillet (or something similarly sized,) add the olive oil and heat on medium-high.
2- Add the shallots and garlic and cook for a couple minutes, or until soft.
3- Add the tomatoes and cook for 5 minutes, stirring and breaking them up a bit with a wooden spoon.
4- Add salt and pepper, and a heavy pinch of the red pepper flakes (add more at the end if you want it spicier.)
5- Stir in the wine and broth, and then add the pasta and the handful of torn basil. Do your best to submerge the pasta in the liquid, gently pushing the ends down until everything is covered.
6- Reduce heat to low and cook for about 12 minutes, or until the pasta is cooked to your liking. Use tongs to gently toss the pasta in the sauce for the last minute or two of cooking.
7- Add more salt and pepper as needed, add the burrata on top, a drizzle of balsamic, and some more fresh basil. Enjoy warm or at room temperature.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 849mgCarbohydrates: 70gFiber: 7gSugar: 24gProtein: 13g