Pasta with Burrata & Arugula

roasted tomato cream, basil

STARS

Toss bell flower-shaped pasta (AKA Campanelle) with a roasted tomato cream sauce and peppery arugula leaves. Top each bowl with creamy burrata cheese. The only thing needed is a bottle of spicy Italian wine.

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Pasta with Burrata & Arugula

8 ounces campanelle pasta
1 tablespoon olive oil, plus more for drizzling
2 garlic cloves, minced
½ teaspoon chile flakes, to taste
2 15-ounce cans crushed tomatoes
1 cup heavy cream
8 basil leaves, minced, plus more for garnish
Salt and pepper, to taste
1 can roasted whole tomatoes, drained and sliced
4 cups baby arugula
2 balls burrata cheese, halved

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.

Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.

Stir in the crushed tomatoes and cream and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.

Toss the pasta with the roasted tomatoes and sauce until evenly coated.

Divide the pasta between plates and top with arugula, half of a burrata ball, and basil.

Pasta with Burrata & Arugula

roasted tomato cream, basil

STARS

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Servings: 4

Ingredients

Pasta with Burrata & Arugula

8 ounces campanelle pasta
1 tablespoon olive oil, plus more for drizzling
2 garlic cloves, minced
½ teaspoon chile flakes, to taste
2 15-ounce cans crushed tomatoes
1 cup heavy cream
8 basil leaves, minced, plus more for garnish
Salt and pepper, to taste
1 can roasted whole tomatoes, drained and sliced
4 cups baby arugula
2 balls burrata cheese, halved

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.

Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.

Stir in the crushed tomatoes and cream and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.

Toss the pasta with the roasted tomatoes and sauce until evenly coated.

Divide the pasta between plates and top with arugula, half of a burrata ball, and basil.