Spaghetti with tomato cream and burrata cheese

Spaghetti with tomato cream and burrata cheese

A quick yet satisfying dish.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 15 min (COOK TIME: 10 min / PREP TIME: 5 min)

cooking sketch Easy

2 people

Ingredients

  • 200 g spaghetti
  • 300 g Mutti Passata Sieved Tomatoes
  • 150 g burrata cheese
  • 20 g olive oil
  • 1 clove garlic
  • 2 tablespoons Parmigiano Reggiano
  • t.t. salt
  • t.t. pepper
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Spaghetti with tomato cream and burrata cheese: Method

  1. Cook the spaghetti in plenty of salted boiling water.
  2. In a pan, gently sauté the garlic in a drizzle of olive oil, then add the Mutti Passata Sieved Tomatoes. Season with salt and pepper and let it simmer for a few minutes.
  3. Blend the tomato sauce together with the burrata until smooth.
  4. 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.
  5. Serve hot.


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Also made with: Passata


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