Pasta Checca with Burrata

Pasta Checca with Burratan is a main course that serves 4. Watching your figure? This pescatarian recipe has 523 calories, 26g of protein, and 23g of fat per serving. For $4.13 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Running to the Kitchen. Head to the store and pick up fresh basil, spaghetti, extra virgin olive oil, and a few other things to make it today. This recipe is liked by 349 foodies and cooks. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Try Pasta à la Checca, Pasta with Corn, Prosciutto, and Burrata, and Campanelle Pasta With Burrata Cheese And Spinach for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ tablespoon anchovy paste

4 ounces burrata

2 tablespoons extra virgin olive oil

handful fresh basil, torn

40 ounces small heirloom tomatoes (any big ones, chopped as needed)

grated parmesan cheese for topping

dash red pepper flakes

½ pound thin spaghetti

6-8 cloves whole garlic, lightly smashed

Equipment:

oven

frying pan

wooden spoon

pot

bowl

Cooking instruction summary:

Preheat oven to 450 degrees.Place the olive oil in a large oven-proof skillet over medium heat.Add the garlic, anchovy paste and red pepper flakes. Saute, stirring with a wooden spoon occasionally for about 5 minutes.Add the tomatoes to the skillet and saute for another 5 minutes. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.Meanwhile, bring a large pot of water to a boil.Add the pasta once boiling and cook until al dente (about 7 minutes)Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.

 

Step by step:


1. Preheat oven to 450 degrees.

2. Place the olive oil in a large oven-proof skillet over medium heat.

3. Add the garlic, anchovy paste and red pepper flakes.

4. Saute, stirring with a wooden spoon occasionally for about 5 minutes.

5. Add the tomatoes to the skillet and saute for another 5 minutes.

6. Transfer the skillet to the oven and let roast for about 20 more minutes until tomatoes have burst.Meanwhile, bring a large pot of water to a boil.

7. Add the pasta once boiling and cook until al dente (about 7 minutes)

8. Drain the pasta, return to the pot, add the tomatoes from the skillet and the torn basil and gently toss to combine.

9. Transfer to a serving bowl or platter, top with pieces of the burrata, parmesan cheese and more basil.


Nutrition Information:

Quickview
522k Calories
26g Protein
23g Total Fat
55g Carbs
36% Health Score
Limit These
Calories
522k
26%

Fat
23g
36%

  Saturated Fat
10g
63%

Carbohydrates
55g
19%

  Sugar
9g
10%

Cholesterol
42mg
14%

Sodium
572mg
25%

Get Enough Of These
Protein
26g
53%

Selenium
44µg
64%

Vitamin A
2829IU
57%

Calcium
559mg
56%

Vitamin C
40mg
49%

Manganese
0.93mg
47%

Phosphorus
395mg
40%

Vitamin K
29µg
28%

Potassium
856mg
24%

Fiber
5g
21%

Vitamin B6
0.4mg
20%

Magnesium
77mg
19%

Vitamin E
2mg
18%

Copper
0.36mg
18%

Vitamin B3
3mg
16%

Zinc
2mg
15%

Folate
55µg
14%

Vitamin B1
0.18mg
12%

Vitamin B2
0.2mg
12%

Iron
1mg
11%

Vitamin B5
0.68mg
7%

Vitamin B12
0.38µg
6%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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