Pasta with cherry tomatoes and stracciatella is a simple and very tasty first course with delicious Mediterranean flavors!
Made with pasta of your choice, seasoned and creamed with a sauce of fresh cherry tomatoes and basil, to which the inside of the stracciatella is added: strips of mozzarella mixed with very fresh cream that give an incredible taste and unparalleled creaminess!
In two words, the best pasta with stracciatella and cherry tomatoes ever!
This is a quick and very easy first course, ready in 20 minutes!
For the preparation, you can use the pasta you prefer, I chose rigatoni, but paccheri, penne, or spaghetti are also great!
The secret for a perfect result is to use fresh tomatoes for the sauce; cherry tomatoes or San Marzano tomatoes cut into pieces, as in my case, work well.
Still excellent with a peeled tomato sauce, try it to believe it.
In my case, I blanched the cherry tomatoes because my husband doesn’t like the skin, but you can leave it.
The pasta is cooked al dente because it will be sautéed for a few minutes directly in the sauce and only then seasoned with some reserved cherry tomatoes.
The stracciatella nice and fresh! A few basil leaves and you’ll feel an explosion in your mouth.
A creamy, enveloping, very fragrant pasta that will draw applause at the first taste!
If you have difficulty finding stracciatella, you can replace it with burrata.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 376.39 (Kcal)
- Carbohydrates 35.32 (g) of which sugars 12.42 (g)
- Proteins 10.75 (g)
- Fat 21.62 (g) of which saturated 1.49 (g)of which unsaturated 0.39 (g)
- Fibers 3.04 (g)
- Sodium 1,014.54 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Cherry Tomatoes and Stracciatella
- 11 oz pasta (rigatoni, penne, spaghetti, paccheri, etc.)
- 7 oz stracciatella (or burrata)
- 25 oz cherry tomatoes (cherry or datterino or peeled tomatoes)
- 1 clove garlic
- 1 bunch basil
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Lid
- Pot
- Colander
- Wooden Spoons
Steps for Pasta with Cherry Tomatoes and Stracciatella
For the sauce preparation, make a cross cut at the end of each cherry tomato.
Put a pot of water on the heat, once it boils, dip the cherry tomatoes and leave them for a few minutes, drain, and cool them by passing them under cold water, this way peeling them will be easier.
Once peeled, cut them into pieces.
In a large pan with a little extra virgin olive oil, brown the garlic clove.
Add the cherry tomatoes and let them cook for about 10 minutes.
Remove the garlic clove and add some basil leaves.
Add salt and a little pepper.
Meanwhile, cook the pasta in plenty of boiling salted water, draining them al dente.
Cream the pasta, if necessary add a little cooking water and some basil leaves.
Plate and serve with an addition of fresh stracciatella, if desired, with a pinch of pepper:
Enjoy your meal.
Tips
Leave the stracciatella out of the fridge for at least 1 hour before using it for a warmer and more pleasant dish.
If you don’t have fresh basil, you can use oregano instead.
See you in the next recipe!
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FAQ (Frequently Asked Questions)
Can I use fresh tomatoes?
If using fresh tomatoes, first blanch them for a few moments in boiling salted water, drain them, and cool them under running water. After peeling them, remove the seeds and cut them into strips.
Can I use peeled tomatoes?
Yes, certainly.
