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This tomato burrata pasta is so good, I don’t want to make pasta any other way! 🍅🤤 The sugar bomb tomatoes bring a natural sweetness, while burrata adds a creamy richness to the sauce. The garlic, shallot, and spicy pepper create a fragrant base, and the white wine adds depth to the flavor. The sauce is blended until silky smooth, coating the spaghetti perfectly. Topped with fresh basil pesto and Parmesan, this dish is a...
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Slice the sugar bomb tomatoes in half.
Heat olive oil in a medium pan and add garlic (sliced in half), shallot, and chili pepper. Cook for about 4 minutes until fragrant.
Add the tomatoes and season with salt and pepper. Cover with a lid and cook for 15 to 20 minutes over low to medium heat until softened.
Remove the lid and pour in white wine. Cook for an additional 10 minutes until the tomato skins loosen and fall off.
Remove garlic, pepper, shallot, and tomato skins. Try to remove as many skins as possible.
Transfer the tomato sauce to a food processor and blend with burrata and 2 tbsp of olive oil until smooth.
Cook spaghetti according to package instructions. Save about 1 cup of pasta water.
Add the tomato sauce back to the pan and heat it up. Add the cooked spaghetti to the sauce.
Slowly add pasta water and mix until the spaghetti is fully coated in the sauce.
Top with shredded Parmesan cheese and turn off the heat.
To make basil pesto, blend Parmesan with basil in a food processor until smooth.
Serve the pasta with basil pesto and enjoy with wine.
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If you can't find sugar bomb tomatoes, use cherry tomatoes for a similar sweetness.
Adjust the spice level by using a milder or hotter pepper based on your preference.
Save some pasta water to adjust the sauce consistency if needed.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but spaghetti works best for this recipe.
What can I substitute for burrata?
You can use fresh mozzarella or ricotta as a substitute for burrata.
Can I make this dish vegetarian?
Yes, this dish is already vegetarian as written.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Can I skip the wine?
Yes, you can skip the wine or replace it with vegetable broth for a non-alcoholic option.
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