Imagine twirling your fork into a plate of perfectly cooked fusilli, draped in a vibrant tomato sauce, and crowned with luxuriously creamy burrata cheese that melts with every bite. This isn't just another pasta recipe—it's a culinary journey through the sun-drenched landscapes of Italy, where simple, fresh ingredients transform into an extraordinary meal that will transport you straight to a charming trattoria overlooking the Mediterranean.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g fusilli pasta
- 400g ripe tomatoes, diced
- 1 cup fresh basil leaves
- 250g burrata cheese
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- While the water is heating, dice the ripe tomatoes into small, uniform pieces. Wash and roughly tear the fresh basil leaves, keeping some whole for garnish.
- Once the water is boiling, add the fusilli pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced tomatoes and sauté for 3-4 minutes, allowing them to soften slightly but retain their fresh texture.
- Drain the pasta, reserving about 1/4 cup of pasta water. Add the hot pasta directly to the skillet with tomatoes.
- Toss the pasta and tomatoes together, adding a splash of reserved pasta water to create a light sauce. Season with salt and freshly ground black pepper.
- Remove the skillet from heat and gently fold in most of the torn basil leaves, reserving some for garnish.
- Transfer the pasta to serving plates and tear the burrata cheese over the top, allowing it to create a creamy, rich texture.
- Garnish with remaining fresh basil leaves, drizzle with a little extra olive oil, and serve immediately while warm.
Tips
- Use the freshest, ripest tomatoes you can find—they're the secret to an incredible sauce.
- Always salt your pasta water generously; it should taste like the sea to properly season your pasta.
- Reserve some pasta water before draining, as its starchy goodness helps create a silky sauce.
- Tear the burrata by hand for a more rustic, authentic presentation.
- Serve immediately while the pasta is hot and the burrata is still creamy and soft.
- For extra flavor, consider adding a small clove of minced garlic when sautéing the tomatoes.
- Use high-quality extra virgin olive oil to enhance the overall taste of the dish.
Nutrition Facts
Calories: 520kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: 25mg
