Name: Tomato Burrata Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Signature Farms Cherry Tomatoes, Red, Angel Sweet; Lean Cuisine Favorites Five Cheese Rigatoni Frozen Entrée; BelGioioso Burrata Cheese Ball; SIGNATURE SELECTS Tomoto Paste, Product; Talatta Anchovy Fillets, in Pure Olive Oil; Colo-Pac Produce, Inc. Shallots Onions; Napoleon Co. Grille Garlic Cloves; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Organic Potted Oregano; McCormick® Basil Leaves; Morton Iodized Salt & Black Pepper; Challenge Butter, Unsalted, European Style; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

First, sauté the garlic and shallots with 2 tbsp of olive oil on medium for 5 minutes.

Secondly, chop the anchovies into a paste. Then, add to the pan and sauté for another 2-3 minutes.

Add in tomato paste with remaining olive oil and sauté 5 minutes.

Cook the pasta in salted boiling water until almost al dente.

While the pasta cooks add tomatoes to the pan for another 5 minutes.

Then, add in pasta into the burst tomato pan with some pasta water. Salt, pepper and oregano. Finish it off with the butter, mix in the basil and top with the burrata.

Lastly, bake at 350F for 5-7 minutes. Top with Parmigiano, generous drizzle of good olive oil, black pepper and more basil.

Tomato Burrata Pasta

Serves 2

5 mins prep

25 mins cook

30 mins total

What you need

How to make

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