Creamy Tomato-Pesto Pasta with Burrata

You may have seen the video I posted on Instagram - when I cut into this cheesy ball of heaven. Clearly, the burrata steals the show every time: fresh mozzarella, formed into a pouch and filled with soft, stringy curd and cream. That alone would suffice. But slice into that pouch over tender angel hair pasta that's been tossed with tomato, pesto and herbs and, well, the game changes entirely. The buttery cheese melts into the zingy pasta and when the components unite, magic happens. And you need ZERO culinary prowess to put it all together.

I honestly can't stop thinking about this dinner. Each bite was savory, herby, tangy, buttery, creamy, and fresh - all at once. It's hard to pull that off - but this dish nails it. And, it's so unbelievably easy, you can recreate it over and over again. Thank goodness.

Despite what you may think (and forgive me if you already know this), burrata is not mozzarella. It's its own, very special type of cheese. Burrata literally translates into "buttered," which gives you a sneak peek into its rich flavor. It's an Italian cheese with a solid outer curd made from fresh mozzarella (either from cow or water buffalo milk); that curd is then formed into a hollow pouch and filled with soft, stringy curd and fresh cream. The filling is milky, buttery and rich, yet not too indulgent.

Soooo, when you slice into the burrata, the creamy filling oozes out and melts into the hot pasta. It's mesmerizing. Fingers crossed that you'll try this...

Look for burrata in Italian markets, cheese shops, and in the specialty cheese section of most grocery stores.

Creamy Tomato-Pesto Pasta with Burrata

1 pound pasta of choice, I used angel hair
1 tablespoon olive oil
1/4 cup minced white onion
2 cloves garlic, minced
2 cups tomato sauce (from a carton or can)
1 tablespoon prepared basil pesto
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and ground black pepper
1 ball burrata cheese, room temperature
Fresh basil leaves for serving

Cook the pasta according to the package directions, reserving 1/2 cup of the pasta cooking water.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the reserved cooking liquid, tomato sauce, pesto, dried basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes. Add the pasta to the sauce and simmer for 1 minute to heat through, stirring frequently (using tongs seems to work best). Season to taste with salt and pepper.
Place the burrata on top of the pasta and garnish with fresh basil leaves (I like to serve this dish straight from the skillet; if you prefer, you can transfer the pasta to a large serving bowl before topping with the burrata and basil leaves).
Slice the burrata just before serving.

Serves 4