Pasta a la Passata with Piccolo Tomatoes and Burrata
When you need a quick dinner that satisfies both beauty and delicious flavors, this is our go to recipe. So easy to make with a just a few ingredients you can keep on hand in the pantry at all times.
INGREDIENTS:
1/2 pound Bella Cucina Bucatini Pasta
2 cups Bella Cucina Passata al Pomodoro
1-6 ounce jar Bella Cucina Piccolo Pomodoro Antipasti Tomatoes
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
6 ounces Burrata or fresh milk mozzarella
2 Tablespoons grated Parmesan Cheese
PREPARATION:
Heat a large pot of water until boiling and add a generous sprinkle of salt. Gently place Pasta Artigianale (about 2 ounces per person is recommended) in water, stirring occasionally to prevent the pasta from sticking. Cook until al dente, which should take approximately 12-15 minutes. Cooking times for our pasta may take a little longer to cook than the average.
Drain pasta in a colander, reserving some of the liquid. To maintain the integrity of vital minerals and flavor, rinsing is not recommended. Toss with the sauce until the pasta is well coated. Spoon the Piccolo Tomatoes from the jar plus 1 Tablespoon of the marinade into the pasta, add the salt and burrata or mozzarella and toss just until incorporated. Add the reserved pasta water as needed to thin your pasta sauce, or discard. Top with Grated Parmesan Cheese.
VARIATION:
Add polpetti meatballs
