Healthy New on the menu Partners Recipe

Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata by Half Baked Harvest

Another masterpiece from Half Baked Harvest. Pasta lovers, get your pans and be prepared for extraordinary flavors.

Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata… for those nights when you’re craving a fresh pasta dish, but don’t feel like heading to the store. I went to my go-to pantry staple, sun-dried tomatoes, to create this quick and easy 30 minute pasta dish. I used a little garlic, chili peppers, tomato paste, and basil, to flavor the dish. Then I used the reserved pasta cooking water to create a luscious sauce. Finally, I finished each bowl of pasta off with fresh burrata cheese and a light drizzle of olive oil. Perfection.

The post Quick Pantry Pasta with Sun-Dried Tomatoes and Burrata. appeared first on Half Baked Harvest. https://www.halfbakedharvest.com/quick-pantry-pasta/

INGREDIENTS

  • 1 pound short cut pasta
  • Kosher salt
  • 1 jar (8 ounce) oil pack sun-dried tomatoes, finely chopped, oil reserved
  • 4-6 garlic cloves, minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil, chopped
  • zest of 1 lemon
  • 2 tablespoons tomato paste
  • 1/4 cup grated Parmesan
  • freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 8 ounces burrata cheese cheese, torn
  • fresh dill, roughly chopped, for serving

INSTRUCTIONS

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.
  2. Meanwhile, drain the sun-dried tomato oil out into a large skillet. Reserve the tomatoes.
  3. Set the skillet over medium heat. When the oil shimmers, add the garlic, oregano, crushed red pepper flakes, 1/4 cup basil, and lemon zest. Cook 2-3 minutes, until the garlic is fragrant. Add the tomato paste, cook another minute. Stir in 3/4 cup of the reserved pasta water and bring to a simmer. Add the sun-dried tomatoes and pasta, tossing to coat. Stir in the parmesan and a pinch of pepper. Cook until warmed through, 1-2 minutes. Add the parsley and remaining 1/4 cup basil, toss until the herbs are wilted and the sauce coats the pasta, about 2-3 minutes, adding in more pasta water if needed to thin the sauce. Remove from the heat.
  4. Transfer the pasta to serving bowls and top each with burrata. Drizzle with olive oil, dill, and season with salt and pepper. Enjoy! 
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