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Tomato Basil Pasta with Burrata

Pan with tomato basil pasta with spinach topped with basil and black pepper seasoned torn burrata.
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This Tomato Basil Pasta with Burrata is made with simple ingredients, ready in 35 minutes, and full of flavor! Pasta, spinach, and fresh basil come together in a perfectly seasoned tomato sauce and is served with melty, torn burrata.

Ingredients

Scale
  • ⅓ medium / 80 grams Yellow Onion (or use red onion) – finely chopped
  • 3-4 cloves / 15 grams Garlic – minced
  • 1–5 pieces / 3-15 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety if fine, omit for milder dish, note 1*) – finely chopped
  • 2 tablespoons / 2 grams Fresh Oregano – chopped (substitute ½ teaspoon dried oregano)
  • ½ cup / 10 grams fresh Basil, thinly sliced
  • 2 tablespoons / 10 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
  • 5 ounces / 140 grams uncooked Short-Cut Pasta shape (I used De Cecco brand Galletti n°44 but any short-cut pasta shape is fine)
  • ½ tablespoon Extra Virgin Olive Oil (or your preferred cooking oil)
  • 7 ounces / 200 grams Lean Ground Chicken (I used homemade minced chicken breast)
  • ¼ teaspoon Kosher Salt, to taste
  • ⅛ teaspoon freshly cracked Black Pepper, to taste
  • 1 tablespoon / 15 grams Double Concentrated Tomato Paste
  • 12 ounces (about 1-¼ cup) / 340 grams Tomato Passata (also known as strained tomatoes or tomato purée in the USA)
  • ¾ teaspoon Kosher Salt, to taste (use a little less than half the amount if using iodized sea salt)
  • ½ teaspoon freshly cracked Black Pepper, to taste
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Smoked Paprika (hot or sweet)
  • ¼-½ teaspoon Crushed Red Pepper Flakes, to taste (note 2*)
  • ⅛–¼ teaspoon ground Cayenne, to taste (note 2*)
  • Parmigiano Reggiano Cheese Rind (optional, omit if you don’t have it on hand)
  • 2 cup / 66 grams Baby Spinach
  • 1 teaspoon / 5 grams Unsalted Butter
  • To Serve: Reserve sliced basil, 2 x 50-60-gram balls Mini Burrata Cheese

Instructions

Prep:

  1. Prepare the ingredients: Chop/slice the yellow onion, garlic, red chilies (if using), fresh oregano and basil as indicated in the ‘ingredients section). Use a block grater to grate the Parmigiano Reggiano cheese and set aside.

Tomato Basil Pasta with Burrata:

  1. Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve some pasta water, drain and set aside.
  2. Sauté the aromatics: Heat ½ tablespoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the yellow onion and sauté for a minute until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant.
  3. Cook the ground chicken: Add the ground chicken and season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper (or to taste). Cook for 1-2 minutes, breaking up the clumps with your spatula, until just cooked.
  4. Stir in the tomato paste and fresh oregano: Stir in the double concentrated tomato paste until combined well with the aromatics and chicken. Then add the fresh oregano and mix to combine. (If using ½ teaspoon dried oregano instead, add it in the next step.)
  5. Build the sauce: Lower the heat to medium and pour in the tomato passata. Add the Parmigiano Reggiano cheese rind (if using) and all of the seasonings and spices – the dried oregano (if not using fresh oregano), kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, crushed red pepper chili flakes, and ground cayenne. Mix well to combine and simmer for 1-2 minutes to allow the flavors to meld.
  6. Stir in the cheese: Add the freshly grated Parmigiano Reggiano cheese and mix until fully melted.
  7. Add the spinach and pasta: Add the baby spinach, cooked pasta and a splash of the reserved pasta water. Mix until evenly combined and the spinach has just wilted. Remove the cheese rind and discard.
  8. Stir in the fresh basil and butter: Stir in most of the fresh basil (reserve some for garnish) and unsalted butter. Mix until the butter has just melted, then switch off the heat.
  9. Serve: Garnish with the reserved basil and torn burrata. Season the burrata with a little freshly cracked black pepper if desired. Serve immediately.

Equipment

Notes

  1. Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out for a milder dish.
  2. Crushed Red Pepper Flakes & Ground Cayenne. Adjust to taste or omit for a milder flavor.
  3. Be sure to check out the full article for ingredient notes and substitutions, storage information, and tips on customizing this recipe!

Nutrition

Find it online: https://thatspicychick.com/tomato-basil-pasta-with-burrata/