Tortellini Pomodoro With Burrata
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 ¾ cup servings
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Calories
549 kcal
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Course
Main Course
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Cuisine
Italian
Tortellini Pomodoro With Burrata
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This quick and easy cheesy tortellini Pomodoro recipe is made with fresh tomatoes and basil with chunks of creamy, oozy burrata cheese nestled in.
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Ingredients
- 1 pound medium size tomatoes, such as campari or cocktail tomatoes
- 6 plump garlic cloves
- 8.8 ounces DeLallo 3-Cheese Tortellini
- 1 ½ tablespoons kosher salt
- 6 tablespoons DeLallo Limited Reserve Extra Virgin Olive Oil
- 15 fresh basil leaves
- 8 ounces burrata cheese
- ground parmesan cheese
- freshly ground black pepper
Instructions
- Cut the tomatoes into quarters and give the garlic cloves a smash with the side of a chef's knife, then set aside. Cook the tortellini in boiling water seasoned with 1 tablespoon kosher salt until halfway done, about 5 minutes. *NOTE: You'll be reserving the pasta water to add to the sauce later.
- As soon as you start the water for boiling the pasta, begin making the sauce. Drizzle 3 tablespoons of the olive oil in a large sauté pan and add 3 smashed garlic cloves. Set to medium high heat, and tilt the pan as the oil warms so the garlic is immersed in the oil to flavor as it cooks and becomes fragrant and begins to color. Add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes with a wooden spoon. Pluck out the garlic cloves and discard then continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.
- Before the pasta is done cooking, heat the remaining olive oil and the rest of the garlic in another large sauté pan over medium-high heat. Cook the garlic until lightly browned, then pick it out and discard. Use a long-handled strainer to transfer the tortellini to the oil, being careful of splatters when drops of water hit the oil. Carefully ladle ½ - ¾ cup of the reserved pasta water ¼ cup at a time into the tortellini and garlic-infused oil to continue cooking until the tortellini is tender and the water and oil are absorbed. Pour out any extra water before adding the sauce to the tortellini. Gently toss and sprinkle with more fresh basil and nestle torn pieces of burrata into the noodles. Give it a final drizzle of olive oil and sprinkle with ground Parmesan cheese and a few pinches of freshly ground black pepper.
Nutrition Information
Show Details
Calories
549kcal
(27%)
Carbohydrates
33g
(11%)
Protein
20g
(40%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
64mg
(21%)
Sodium
2901mg
(121%)
Potassium
270mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1031IU
(21%)
Vitamin C
28mg
(31%)
Calcium
414mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4¾ cup servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 64mg | 21% |
| Sodium | 2901mg | 121% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1031IU | 21% |
| Vitamin C | 28mg | 31% |
| Calcium | 414mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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