Creamy Burrata Tomato Pasta Recipe
This gluten free, creamy tomato rigatoni with burrata is SUCH a quick and easy weeknight dinner. Throw this together in 15 minutes for a delicious treat.
Servings: 2 people
Equipment
Ingredients
- 200 g gluten free rigatoni pasta
- 1 tbsp olive oil
- 1 tbsp garlic paste
- 0.5 tsp chilli flakes
- 100 g tomato paste
- 200 ml pasta water
- 75 ml double cream
- 1 heaped tsp mixed Italian seasoning (Usually a mix of basil, oregano, rosemary, thyme and marjoram)
- 1 burrata ball (approx 150g)
Instructions
- Bring a pan of salted water to the boil and cook the gluten free pasta as per the pack instructions - this is usually around 10 minutes on a rolling boil. Before draining, reserve 200ml of the cooking water to use in the sauce.
- In a large frying pan, add the olive oil and place on a medium heat. Add the garlic paste and chilli flakes and fry for 1 minute.
- Add the tomato paste and Italian seasoning, mix well and fry for another minute.
- Pour in the reserved pasta cooking water, mix until you have a smooth sauce, then take off the heat. Drain the pasta in a colander.
- Stir the cream into the sauce until mixed. Add the cooked pasta, stir to coat.
- Top with the burrata (you can rip this open or add chunks around the dish) and serve straight away with a good helping of cracked black pepper.
Video
Nutrition
Serving: 1 portion | Calories: 591kcal | Carbohydrates: 86g | Protein: 13g | Fat: 24g | Fiber: 4g | Sugar: 7g
