A home-style take on an Italian classic: pasta ‘al pomodoro’ finished with creamy burrata. Bright tomato sauce, the perfume of basil, and the soft richness of burrata strike a perfect balance of sweetness, acidity, and creaminess. It comes together quickly, yet tastes as though it arrived from a trattoria.
Ingredients
- Spaghetti — 200g (7 oz)
- Tomatoes in their own juice, chunky or puréed — 400g (14 oz)
- Yellow onion — 1
- Garlic — 2 cloves
- Olive oil — 2 tbsp
- Sugar — 0.5 tsp
- Salt — 0.5 tsp
- Black pepper — 0.25 tsp
- Red pepper flakes — 0.25 tsp, optional
- Fresh basil — 10g (0.35 oz)
- Burrata — 200g (7 oz)
- Grated Parmesan — 20g (0.7 oz), optional
- Pasta water — 100ml (1/2 cup)
- Salt for cooking pasta — 1 tbsp
How to Make It
- Bring a large pot of water to a boil and season it generously with salt. Cook the pasta until al dente, following the package directions.
- While the pasta cooks, warm the olive oil in a skillet over medium heat. Finely chop the onion and sauté for 4–5 minutes, until softened. Add the minced garlic and cook for another 30 seconds.
- Add the tomatoes, then stir in the sugar, salt, black pepper, and red pepper flakes. Simmer over medium heat for 10–12 minutes, until the sauce slightly thickens.
- Transfer the pasta to the skillet with tongs, adding 100ml (1/2 cup) of the hot pasta water. Toss for 1–2 minutes, until the sauce turns glossy and clings to the pasta.
- Remove from the heat and fold in the torn basil leaves. Divide among plates, top with burrata, and finish with Parmesan and, if you like, another pinch of pepper or chili flakes.
Nutritional Value
| Calories | 850 kcal |
|---|---|
| Protein | 35g |
| Fat | 41g |
| Carbohydrates | 77g |
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Tips and Variations
- Tomatoes: choose good-quality canned tomatoes with no unnecessary additives. If the sauce tastes sharp, add a small pinch of sugar or let it simmer a little longer.
- Pasta: spaghetti, bucatini, penne, or rigatoni all work well — any shape that holds sauce nicely.
- Sauce texture: adjust the consistency with pasta water; it helps emulsify the sauce and gives it a silky finish.
- Without burrata: swap in fresh mozzarella or ricotta; for a more luxurious finish, use stracciatella.
- Heat: if you do not want chili flakes, add a pinch of smoked paprika for a gentle smoky note.
What to Serve With It
- A simple green salad with lemon dressing.
- Crispy ciabatta or focaccia for mopping up the sauce.
- A glass of light red wine or a dry white wine.
FAQ
Can I replace burrata with something more affordable?
Yes, use fresh mozzarella or ricotta. Stracciatella is the closest in texture if you can find it.
Can I use passata or tomato purée instead of chunky tomatoes?
Yes, passata gives you a smoother sauce. If you like a little texture, add some chopped tomatoes or sun-dried tomatoes to the passata.
How should I store leftover pasta and sauce?
Pasta is best eaten right away, but the sauce can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to bring back its silky texture.