A while ago, I posted two pantry recipes, and I promised I will show you some dishes in which you can use them. This burrata pasta recipe, I developed especially to go with both the Dried Cherry Tomatoes in Garlicky Oil as well as with the Homemade Basil Pesto Sauce.

This dish's star is one of my favorite things Italy has given the world - burrata cheese. Since it is basically a cream-filled mozzarella, many people wonder how to eat burrata. My personal opinion - if it has tomatoes, salt, and olive oil, you really don't need anything else. So, this is the whole principle that stood when making this burrata pasta dish.

Without further ado, let's see the steps for preparing this delicious meal.

• I like to peel all the skin from the tomatoes I use. This is why I let a pot of water boil and simply submerge the tomatoes for a couple of seconds in that boiling water. The skin will crack, and you will be able to remove it with ease.

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• In your pan, heat up the olive oil and fry the anchovies on medium-low heat. You can skip them but trust me when I say that you won't feel any fishy aroma in this pasta. They will only leave an umami aftertaste.
• When they completely disappear from the pan, peel the garlic cloves and chop them into thin slices. Add them to the pan and gently fry them until golden. Keep the stove on medium-low because you don't want to burn your garlic.

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• Roughly chop the tomatoes and bring them to the skillet. Be sure not to leave any juice behind. Stir to combine and let them simmer for 5-8 minutes—season with salt and pepper to taste. Now, if the tomatoes you've used are really acidic, I suggest you add a tsp of sugar as well.

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• Grate the parmesan, remove the pan from heat and incorporate it in the sauce.

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• Boil your pasta following the package instructions. When done, add them to the sauce and gently coat them with it.

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• Divide the pasta and the sauce between two plates. Drain the brine from your burrata and place a piece on each plate. With a knife, crack them open so the cream will drain and mingle with the tomato sauce.
• Put some dried tomatoes along with some of their oil on the pasta, add one-two tsp of pesto and some chili flakes and serve immediately.

Burrata was given to us by the Bianchini brothers from the Southern part of Italy. More precisely, burrata cheese comes from Murgia and it is a young recipe compared to other cheese products. The first time it was produced was in the 50s. It is made simply from cow's milk, cream, and rennet.

Now, suppose you want to learn about other dishes in which you can use this cheese. In that case, you should know that some of the most popular dishes containing this ingredient are burrata pasta salad and burrata pesto pasta.

* You can buy fresh pasta from any supermarket. However, if you do have a pasta machine, I suggest making your own. You can check out our recipe.

** Don't forget to tag us on Instagram when making this dish.