Burrato Pomodoro Pasta

My Italianx recipe (my bf is Italian)

So I’ve been on a burrata kick. For lunch this week, I made a Pomodoro pasta but added spinach and burrata to it. It was so good, some Italianx people would say, “it’s delizioso!” Anyway, I really like this pasta - it’s my fixation right now. It’s super easy: just cook the cherry tomatoes, add a bunch of garlic, toss the pasta noodles, and top it with a fat burrata ball. With that said, let’s make it.

Notes:

• Halved cherry tomatoes: You can cut the tomatoes in half to help them cook faster. But if you don’t feel like slicing a bunch of tiny tomatoes, you can just toss them whole into the pan. I did this because it saves time—and honestly, popping the tomatoes once they’re cooked felt like watching one of those pimple-popping videos. Weirdly satisfying.

• Burrata:
  Any burrata works, but I liked this black truffle burrata. It’s my fav right now—so creamy, so flavorful.

  

Recipe:

Ingredients:

• 1 lb cherry tomatoes

• 1 lb pasta noodles (shape of your choice)

• ¼ cup olive oil, plus extra for tossing

• 1 head of garlic (or 6 cloves if a whole head feels like too much)

• 1 scoop of pasta water

• ½ cup freshly grated parmesan cheese, plus extra for garnish

• Salt & pepper to taste

• ¼ cup water

• A bunch of basil (rip it into pieces with your hands)

• 5 oz spinach

• Burrata balls

Directions:

1. In a large pan over medium-high heat, warm ¼ cup of olive oil.

2. Add the garlic and cook until fragrant, about 1 minute.

3. Add the cherry tomatoes and ¼ cup of water then season with salt and pepper. Let it simmer for 5-7 minutes, stirring frequently.

   

4. While the sauce cooks, boil the noodles according to the package instructions. Reserve a scoop of pasta water before draining.

5. When the tomatoes are soft, crush them to create a tomato sauce. Stir in the spinach and cook for an additional 2 minutes, or until the spinach is wilted.

   

6. Lower the heat to low. Add the pasta noodles to the tomato mixture, along with the pasta water, basil, ½ cup of parmesan, and a couple tablespoons of olive oil.

   

7. Toss everything together, then taste and adjust seasoning with more salt and pepper as needed.

   

8. Divide the pasta into four meal prep containers.

9. Add a burrata ball to each portion. Break it open, then garnish with parmesan and black pepper.

   

Storage:

• Fridge: These stay good for 3-4 days.

• Reheating: Heat the pasta in the microwave in 30-second increments, stirring in between, until hot.

And enjoy!