Creamy Tomato Ditalini with Burrata
Creamy Tomato Ditalini with Burrata
Ingredients
For the Pasta and Sauce
- 12 ounces ditalini pasta
- 4 garlic, cloves, peeled
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup dry white wine, or vegetable broth
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red chili flakes, or to taste
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped
For Serving
- 4 ounces burrata cheese, torn into pieces, or ricotta cheese
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the garlic. Using a mortar and pestle, crush the peeled garlic cloves into a fine paste. If you don't have a mortar and pestle, finely mince the garlic and then mash it with the side of a knife.
⏱️ 5 min
- 3
Heat the olive oil in a large stainless steel pan or Dutch oven over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Add the halved cherry tomatoes to the pan with the garlic and olive oil. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and started to burst.
⏱️ 7 min
- 5
Pour in the white wine (or vegetable broth) and scrape up any browned bits from the bottom of the pan. Continue to cook for 1-2 minutes until the liquid has slightly reduced.
⏱️ 2 min
- 6
Using tongs and a wooden spoon, gently mash the softened cherry tomatoes in the pan to release their juices and create a rustic sauce consistency.
⏱️ 2 min - 7
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen the tomato flavor.
⏱️ 1 min
- 8
Pour in the heavy cream and stir until fully incorporated. The sauce will transform into a creamy, orange-pink hue.
⏱️ 1 min
- 9
Season the sauce with kosher salt, black pepper, and red chili flakes. Stir well and taste, adjusting seasonings as needed.
⏱️ 1 min
- 10
Add the cooked ditalini pasta to the pan with the creamy tomato sauce. Toss to coat the pasta evenly.
⏱️ 1 min
- 11
Grate the Parmesan cheese directly over the pasta and sauce. Add 1/4 cup of the reserved pasta water and stir vigorously to help emulsify the sauce and pasta. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 2 min
- 12
Stir in the fresh chopped basil until just combined.
⏱️ 1 min
- 13
Serve the creamy ditalini immediately into individual bowls. Top each serving with dollops of fresh burrata or ricotta cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Ditalini with Burrata
Ingredients
For the Pasta and Sauce
- 12 ounces ditalini pasta
- 4 garlic, cloves, peeled
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup dry white wine, or vegetable broth
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red chili flakes, or to taste
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil, chopped
For Serving
- 4 ounces burrata cheese, torn into pieces, or ricotta cheese
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the garlic. Using a mortar and pestle, crush the peeled garlic cloves into a fine paste. If you don't have a mortar and pestle, finely mince the garlic and then mash it with the side of a knife.
⏱️ 5 min - 3
Heat the olive oil in a large stainless steel pan or Dutch oven over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Add the halved cherry tomatoes to the pan with the garlic and olive oil. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and started to burst.
⏱️ 7 min - 5
Pour in the white wine (or vegetable broth) and scrape up any browned bits from the bottom of the pan. Continue to cook for 1-2 minutes until the liquid has slightly reduced.
⏱️ 2 min - 6
Using tongs and a wooden spoon, gently mash the softened cherry tomatoes in the pan to release their juices and create a rustic sauce consistency.
⏱️ 2 min - 7
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen the tomato flavor.
⏱️ 1 min - 8
Pour in the heavy cream and stir until fully incorporated. The sauce will transform into a creamy, orange-pink hue.
⏱️ 1 min - 9
Season the sauce with kosher salt, black pepper, and red chili flakes. Stir well and taste, adjusting seasonings as needed.
⏱️ 1 min - 10
Add the cooked ditalini pasta to the pan with the creamy tomato sauce. Toss to coat the pasta evenly.
⏱️ 1 min - 11
Grate the Parmesan cheese directly over the pasta and sauce. Add 1/4 cup of the reserved pasta water and stir vigorously to help emulsify the sauce and pasta. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick, until it reaches your desired consistency.
⏱️ 2 min - 12
Stir in the fresh chopped basil until just combined.
⏱️ 1 min - 13
Serve the creamy ditalini immediately into individual bowls. Top each serving with dollops of fresh burrata or ricotta cheese.
⏱️ 1 min