Tortellini Pomodoro With Burrata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Tortellini Pomodoro With Burrata combines fresh and simple ingredients: campari or cocktail tomatoes cook down with garlic infused olive oil to create a lightly thickened sauce. The partially cooked tortellini are finished in this sauce, absorbing flavor and a small amount of reserved pasta water to create a creamy consistency.
The bright and herbaceous sauce is finished with torn basil leaves that add fresh notes and aroma. Burrata cheese is added at the end, lending a creamy, delicate component that contrasts with the tomato acidity and tender tortellini pasta.
This dish is presented as a satisfying pasta option featuring soft filled pasta, a tomato base with fragrant garlic and olive oil, and a creamy dairy finish. It can be served as a flavorful main course or lighter meal.
Ingredients
- 1 pound tomato medium size, such as campari or cocktail tomatoes
- 6 garlic plump cloves
- 8.8 ounces 3-cheese tortellini DeLallo brand
- 1 ½ tablespoons kosher salt
- 6 tablespoons extra virgin olive oil DeLallo Limited Reserve brand
- 15 basil fresh leaves
- 8 ounces burrata cheese
- Parmesan Cheese ground
- black pepper freshly ground
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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