Bucatini with Fresh Tomatoes and Burrata Cheese by Pasquale Sciarappa

burrata cheese

🥗Healthier: ricotta cheese

💰Cheaper: mozzarella cheese

Ricotta offers a similar creamy texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

Boil about 10 quarts of water in a large pot and add 2 teaspoons of salt.

Add bucatini to the boiling water and cook for about 10 minutes until al dente.

While the pasta cooks, heat olive oil in a skillet over medium heat.

Add minced garlic and red pepper flakes to the skillet and sauté until fragrant, being careful not to burn the garlic.

Add chopped fresh tomatoes to the skillet and cook until they soften, about 5-7 minutes.

Season the tomato mixture with salt and black pepper to taste.

Chop fresh basil and add it to the skillet with the tomatoes.

Once the pasta is cooked, drain it and add it directly to the skillet with the tomato sauce, tossing to combine.

If needed, add a bit of pasta water to the sauce for moisture.

Plate the bucatini and top each serving with torn burrata cheese.

Drizzle with balsamic vinegar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens