Penne all'arrabbiata with burrata
A recipe for a wonderfully fiery pasta all'arrabbiata with creamy burrata.
Servings 4 people
Calories 394kcal
Ingredients
- 2 tins whole peeled plum tomatoes - I recommend San Marzano
- 50 ml olive oil
- 4 cloves garlic, grated or crushed
- 1/2-1 red chilli, finely chopped - adjust the heat to taste
- 1/2-1 tsp chilli flakes, adjust the heat to taste
- 400 g pasta
- 1-2 balls of burrata, drained
- Salt and freshly ground pepper
- Chopped parsley, chilli flakes and olive oil, to finish
Instructions
- Tip the whole peeled tomatoes into a bowl and crush them thoroughly with your hands.You can also use chopped tomatoes, but choose good ones - they carry the whole dish.
- Heat a large frying pan over a medium heat and fry the garlic, chilli and chilli flakes in the oil for about a minute. They must not brown.
- Add the tomatoes, season with salt and freshly ground pepper, and let the sauce simmer over a medium heat. Stir from time to time.Meanwhile, cook the pasta until al dente.
- Drain the pasta, reserving a little of the cooking water to adjust the consistency if needed.
- Toss the pasta with the tomato sauce in the pan and let it come together for a couple of minutes. Season to taste with salt, freshly ground pepper and more chilli if you like. Adjust the consistency with a splash of pasta water too, if needed.
- Tear the burrata open over the top, drizzle with olive oil and scatter over the parsley, chilli flakes and freshly ground pepper.
Nutrition
Calories: 394kcal | Carbohydrates: 76g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 206mg | Potassium: 257mg | Fiber: 4g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg