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White bowl of pasta with tomato sauce and a ball of burrata with greens, a fork next to two glasses and a bottle of rose wine and a white napkin on a blue background.

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
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
1
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. 
2
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. 
3
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. 
4
Toss the pasta with the roasted tomatoes and sauce until evenly coated. 
5
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

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
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

1
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. 
2
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. 
3
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. 
4
Toss the pasta with the roasted tomatoes and sauce until evenly coated. 
5
Divide the pasta between plates and top with arugula, half of a burrata ball, and basil.