
Spaghetti with tomato burrata sauce
A quick yet satisfying dish.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
15 min (COOK TIME: 10 min / PREP TIME: 5 min)
Easy
2 people
Ingredients
-
200
g
spaghetti
-
300
g
Mutti Passata Tomato Purée
-
150
g
burrata cheese
-
20
g
olive oil
-
1
clove
garlic
-
2
tablespoons
Parmigiano Reggiano cheese
-
t.t.
salt
-
t.t.
pepper
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Spaghetti with tomato burrata sauce: Method
- Cook the spaghetti in plenty of salted boiling water.
- In a pan, gently sauté the garlic in a drizzle of olive oil, then add the Mutti Passata Tomato Purée. Season with salt and pepper and let it simmer for a few minutes.
- Blend the tomato sauce together with the burrata until smooth.
- Return the creamy sauce to the pan, add the spaghetti (cooked al dente), and toss everything together. Add a few tablespoons of pasta cooking water and two tablespoons of grated Parmesan cheese to help it all come together.
- Serve hot.