Pasta with Sun-dried Tomatoes and Burrata

Simple, delicious, last-minute pasta with sun-dried tomatoes, zucchini, fresh basil, and burrata cheese.

One of the best ingredients to keep in your home is sun-dried tomatoes. Keep a can of it in storage to dress up anything from a caprese salad, a simple pasta dish, or a nice sun-dried tomato pesto sauce. The shelf life of sun-dried tomatoes is anywhere from 1-2 years, so stock up!

For this recipe, I got inspiration from Half Baked Harvest—I think Teighan is absolutely amazing. For my version of the pasta, I included zucchini and used fresh-made linguine.

The fresh-made pasta is absolutely not a requirement for this recipe. I am just fortunate to work around the corner from a fantastic market, Maison Plisson, that sells fresh-made pasta, a wide selection of cheeses, meats, and fresh fruits and vegetables.

Pasta with Sun-dried Tomatoes and Burrata

The recipe

 Pasta with Sun-dried Tomatoes and Burrata

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Servings: 6 people

• Cuisine: Italian

• Keywords: pasta, Italian pasta, sun-dried tomatoes, burrata

Ingredients

• .5 kg/1 pound of pasta

• 220g/8oz sun-dried tomatoes, save oil

• 1 large zucchini

• olive oil

• 4-5 garlic cloves (minced)

• 1 tsp dried oregano

• 1/2 cup/10g fresh basil (chopped or juilienned)

• zest from one lemon

• 2 tbsp of tomato paste

• 1/3 cup/35g parmesan (grated)

• salt & pepper

• 220g/8oz burrata cheese

Instructions

• Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, save 1 cup/230g of the pasta cooking water. Drain.

• Peel the zucchini and cut it into 1cm/.5 inch slices. Cut those slices in half one more time to resemble a half moon.

• Take a medium sized pan and place it over medium heat. Once hot, add some olive oil (2 tbsp). Add the dried oregano, 3/4 of fresh basil, garlic and zucchini. Sauté until soft.

• Add the lemon zest to the zucchini. Then add the tomato paste and sauté for a minute.

• Stir in 3/4 of the reserved pasta water into the zucchini tomato paste mixture. Bring it to the simmer.

• Add the sun-dried tomatoes and the cooked pasta.

• Stir in the parmesan cheese and a pinch of pepper.

• Continue cooking the pasta mixture over medium heat for another two minutes to make the flavors marry.

• Add the remaining fresh chopped basil and toss until the basil leaves are dark and wilted. If the sauce is to thick, add some more pasta water.

• Remove the pasta from heat. Take the burrata and break it into pieces. Take all of the delicious molten burrata and put it on top of the pasta. Give it a nice stir and incorporate the cheese into the sauce a bit. Drizzle with your favorite olive oil and add a pinch of salt and pepper.

• Enjoy!