5 from 10 votes
Spaccatelle pasta with Sicilian sun-dried tomato pesto and burrata.
Spaccatelle pasta is combined with a Sicilian-style sun-dried tomato pesto made from sun-dried tomatoes, almonds, pine nuts, garlic, basil, and optionally red chili. The pesto is coarsely blended with pecorino and olive oil, offering a textured, tangy, and nutty sauce. Topped with creamy burrata cheese, this pasta presents a rich, balanced dish with a known mix of nutty, savory, and fresh flavors.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
696 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 400 g pasta you can also use other short pasta such as penne, rigatoni, fusilli etc, used spaccatelle
- 20 g almonds
- 20 g pine nuts
- 1 handful basil leaves
- 200 g sun-dried tomatoes in oil
- 1 garlic clove
- ½ red chili pepper optional, aka peperoncino, fresh
- extra virgin olive oil as required
- 30 g pecorino cheese grated, or Parmesan cheese
- 200 g burrata cheese
- salt for pasta and to taste
- black pepper to taste
Instructions
- Put a pot of water on to boil for the pasta. Add salt once it comes to the boil and bring to the boil again.
- Drain the sun-dried tomatoes from the oil and chop into pieces. (keep some oil if you want to use it in the pesto)
- Peel the garlic and cut in half. Remove the seeds from the peperoncino (if you are using it) and cut into small pieces)
- Dry fry the nuts until they start to brown (if using whole almonds they take longer than the pine nuts so put them in the pan first and add the pine nuts once the almonds start to brown slightly)
- Put the chopped sun-dried tomatoes, the almonds, the pine nuts, the basil, the peperoncino and the garlic into the mixer with a little olive oil and pulse a few times until the mixture breaks up tino small pieces.
- Add the cheese, more olive oil and a pinch of salt.
- Pulse again until the ingredients are grainy but not too smooth. You may need to add more olive oil to get the right consistency. You can also use a little of the oil the tomatoes were preserved in for a stronger flavour.
- Cook the pasta al dente according to the instructions on the packet. When it is cooked, save a cup of the cooking water and drain.
- Put some of the pesto into a frying pan and heat. Add some of the pasta cooking water to make the sauce more liquidy. Then add half of the burrata cut into pieces. Once the burrata is starting to melt add the drained pasta. Mix everything together well and serve with some extra pieces of burrata and sun-dried tomatoes. You can add some ground black pepper, more grated cheese and basil leaves if required.
Cup of Yum
Notes
- If burrata is unavailable, fresh ricotta can be added to the plated dish instead or serve the pasta without cheese.
- Short pasta varieties like penne, rigatoni, or fusilli are suitable alternatives to spaccatelle.
- The sun-dried tomato pesto doubles as a dip or spread, complementing bread, fish, or meat dishes.
- Store the pesto in a sealed container in the refrigerator for up to two weeks to maintain freshness.
Nutrition Information
Calories
696kcal
(35%)
Carbohydrates
89g
(30%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
259mg
(11%)
Potassium
1083mg
(23%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
1080IU
(22%)
Vitamin C
51mg
(57%)
Calcium
415mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 696
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 89g | 30% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 259mg | 11% |
| Potassium | 1083mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 51mg | 57% |
| Calcium | 415mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.