Creamy macaroni with Burrata Spiga Gourmet
The burrata opens over the hot pasta and becomes the sauce. No cream.
- Servings
- 2 servings
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
Ingredients
- 200 g Macaroni
- 1 Burrata Spiga Gourmet
- 1/2 Red onion, chopped
- 200 g Tomato sauce
- 2 cloves Garlic
- 3 tbsp Olive oil
- 6 leaves Fresh basil
- 1 tbsp Sea salt
- 1 tbsp Ground black pepper
Method
- 01
Cook the pasta in plenty of salted water, following the packet.
- 02
Cut the red onion into small cubes.
- 03
Drain the pasta, keeping back a little of the cooking water.
- 04
Add the pasta to the pan with the tomato and mix well. Add a little of the reserved water if it needs loosening.
- 05
Tear the burrata open and fold it in gently, so the heat of the pasta melts it into a natural creamy sauce.
- 06
Finish with fresh basil leaves and an extra drizzle of olive oil.
Do not cook the burrata. Open it over the pasta once it is plated and hot, and let the heat do the melting: that way it turns creamy instead of watery.
Keep a little of the cooking water. It is what brings the sauce together if it dries out.