This pasta is prepared in 2 minutes and is very easy to make: just cook the pasta while preparing a quick pesto with sun-dried tomatoes, basil, grated Parmesan cheese, pine nuts (or other nuts), and EVO oil, then plate with a burrata and, if desired, add some toasted breadcrumbs on top for a crunchy note to the dish. It’s also perfect for a last-minute lunch or dinner!
The pasta with sun-dried tomato pesto and burrata is fabulous: so easy and quick that it doesn’t even require cooking. The taste is an explosion of flavors that will capture anyone at the table, try it to believe it! For this recipe, you can use any type of pasta: from short types to spaghetti, as I did. The pesto made like this is delicious, also perfect for topping bruschetta. Ready to recreate this recipe in just a few minutes?
Also check out these FIRST COURSE recipes:
- Spaghetti with Burrata Cream, Zucchini, and Crispy Guanciale
- Spaghetti with Red Prawns, Tomatoes, and Stracciatella
- Pasta with Ricotta Cream, Lemon, and Confit Cherry Tomatoes in Air Fryer
- Creamy Spaghetti with Zucchini and Crispy Bacon
- Spaghetti with Sun-Dried Tomato Cream, Ricotta, and Taggiasca Olives
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz spaghetti (or other pasta of your choice)
- 1 burrata
- 12 oz sun-dried tomatoes in oil
- 1/2 cup grated Parmesan (or Pecorino)
- to taste pine nuts (or other nuts like: walnuts, almonds, pistachios)
- to taste fresh basil
- 1 tsp salt
- to taste extra virgin olive oil
- to taste salt (for the pasta)
- to taste toasted breadcrumbs (optional)
Tools
- Food processor
Steps
To prepare this pasta, first boil the spaghetti in salted boiling water. Meanwhile, prepare the pesto: in a mixer, pour the sun-dried tomatoes (drained of oil), grated Parmesan, pine nuts, fresh basil, salt, and a good drizzle of extra virgin olive oil. Blend and, if the consistency is too thick, you can add a tablespoon of pasta cooking water.
If you like, in the meantime, you can prepare the toasted breadcrumbs to put after plating (optional). To do this, just heat a drizzle of EVO oil in a pan, add the breadcrumbs, a pinch of salt, and stir for 1-2 minutes being careful not to burn it, then set it aside.
All that’s left is to drain the pasta (do not throw away the cooking water!) and pour it directly into a bowl with the pesto. Mix well and add cooking water to create more cream (trust me).
Plate, add the burrata on top, a drizzle of EVO oil, and, if you like, a sprinkle of toasted breadcrumbs and some fresh basil leaves, and here you have a quick, tasty pasta perfect for any occasion. Enjoy your meal!
Tips for You
✔ To achieve a creamy pasta the secret in the kitchen is to always keep aside the pasta cooking water: this, rich in starch, if added to the sun-dried tomato pesto (or any other type of sauce or pesto) will create an exceptional cream that will make you lick your chops.
✔ You can use any other type of nuts instead of pine nuts, such as peeled almonds, toasted almonds, walnuts, pistachios, hazelnuts, or even cashews.
✔ Any cut of pasta is fine, from short ones (e.g., penne) to spaghetti.
✔ For this recipe, I used the Moulinex chopper: you can see it by clicking here.
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