Tagliatelle al Pomodoro with Burrata recipe

There are certain dishes that whisper “Italy” with every bite, transporting you to sun-drenched trattorias and the comforting aroma of home-cooked meals. Tagliatelle al Pomodoro with Burrata is undeniably one of those dishes. For me, it’s more than just pasta with tomato sauce; it’s an embodiment of Italian culinary philosophy – simple, fresh ingredients treated with respect to create something extraordinary. The first time I tasted this combination, it was in a small family-run restaurant tucked away in a charming Italian village. The vibrant, sweet tomato sauce clung perfectly to the wide ribbons of tagliatelle, and then, the creamy, milky burst of burrata melting into it all – pure heaven. Since then, I’ve been on a quest to recreate that magic at home, and let me tell you, this recipe comes incredibly close. It’s become my go-to for a weeknight dinner that feels special, yet requires minimal effort. The bright, fresh flavors of the tomatoes, garlic, and basil, combined with the rich indulgence of burrata and perfectly cooked tagliatelle, create a symphony of textures and tastes that’s both comforting and utterly satisfying. If you’re craving a taste of Italy without the plane ticket, this Tagliatelle al Pomodoro with Burrata is your passport to culinary bliss.

Ingredients

The beauty of Tagliatelle al Pomodoro with Burrata lies in its simplicity. It’s a testament to the power of fresh, high-quality ingredients working in harmony. Each element is crucial for achieving the authentic Italian flavor and texture we crave. Let’s explore each ingredient and understand why they are essential for creating this classic dish:

• Tagliatelle Pasta: 1 lb fresh or dried Tagliatelle pasta. Tagliatelle is the traditional pasta shape for this dish, and for good reason. Its wide, flat ribbons, with their slightly porous texture, are perfect for capturing and holding onto the flavorful pomodoro sauce. Fresh tagliatelle, if available, offers a delicate and silky texture that melts in your mouth, enhancing the overall luxurious feel of the dish. Dried tagliatelle, readily available in most supermarkets, is an excellent and perfectly acceptable alternative, especially when using high-quality brands made from durum wheat semolina. Look for “egg tagliatelle” (tagliatelle all’uovo) for an even richer flavor and texture, especially if using dried pasta. The key is to cook the pasta al dente – slightly firm to the bite – so it holds its shape and texture when tossed with the sauce.
• Canned San Marzano Tomatoes: 28 oz can of whole peeled San Marzano tomatoes. San Marzano tomatoes are considered the gold standard for Italian tomato sauces, and for good reason. Grown in the volcanic plains south of Naples, they are known for their sweet, low-acid flavor, meaty pulp, and minimal seeds. Using whole peeled San Marzano tomatoes allows you to control the texture of your sauce, whether you prefer a chunky, rustic sauce or a smoother, more refined one. Avoid using diced tomatoes or pre-made tomato sauce, as they often lack the depth of flavor and sweetness of whole San Marzano tomatoes. Look for cans labeled “D.O.P.” (Denominazione di Origine Protetta), which guarantees authenticity and quality. If San Marzano tomatoes are unavailable, look for other high-quality whole peeled tomatoes, ideally Italian plum tomatoes.
• Burrata Cheese: 8 oz Burrata cheese, 1 ball. Burrata is the crowning glory of this dish, adding a touch of creamy, milky indulgence that elevates the simple pomodoro sauce to another level. Burrata is a fresh Italian cheese made from mozzarella and cream. Its outer shell is solid mozzarella, while the inside is filled with stracciatella and cream, giving it a unique texture – firm on the outside and incredibly soft and creamy on the inside. The mild, milky flavor of burrata perfectly complements the bright, acidic tomato sauce. Look for fresh burrata balls that are plump and milky white. Burrata is best served at room temperature to allow its creamy interior to ooze out beautifully when cut. Do not cook or heat the burrata, as it is meant to be added fresh at the end to provide a cool and creamy contrast to the warm pasta and sauce.
• Garlic: 2-3 cloves garlic, thinly sliced. Garlic is a fundamental flavor base in Italian cuisine, and it plays a crucial role in the pomodoro sauce. Thinly sliced garlic, rather than minced, allows for a gentler, sweeter garlic flavor that infuses the olive oil and sauce without being overpowering. Slicing garlic also prevents it from burning easily during sautéing. Use fresh, firm garlic cloves for the best flavor. Sauté the garlic gently in olive oil until fragrant and lightly golden, avoiding browning or burning, which can make it bitter.
• Fresh Basil: ½ cup fresh basil leaves, plus extra for garnish. Fresh basil is the quintessential herb for pomodoro sauce, lending its sweet, peppery, and slightly anise-like aroma and flavor. Fresh basil leaves are essential for capturing the authentic Italian taste. Use Italian basil (also known as Genovese basil) for the most classic flavor. Add the basil leaves towards the end of cooking to preserve their fresh flavor and vibrant green color. Tearing the basil leaves by hand, rather than chopping them with a knife, prevents bruising and preserves their aromatic oils. Reserve extra fresh basil leaves for garnish, adding a final touch of freshness and visual appeal to the finished dish.
• Extra Virgin Olive Oil: ¼ cup extra virgin olive oil, plus extra for drizzling. Extra virgin olive oil is the foundation of Italian cooking, providing richness, flavor, and a healthy fat base for the pomodoro sauce. Use high-quality extra virgin olive oil for the best flavor. Extra virgin olive oil is made from pure, cold-pressed olives and has a fruity, slightly peppery flavor that enhances the taste of the tomatoes, garlic, and basil. Use a generous amount of olive oil to sauté the garlic and build the sauce. Drizzle extra virgin olive oil over the finished dish just before serving for added richness and shine.
• Red Pepper Flakes (Optional): Pinch of red pepper flakes, or to taste. Red pepper flakes add a subtle hint of heat to the pomodoro sauce, balancing the sweetness of the tomatoes and adding a touch of complexity. The use of red pepper flakes is optional, depending on your preference for spice. Start with a small pinch and add more to taste if you like a spicier sauce. Red pepper flakes are a common ingredient in many Italian tomato sauces, adding a pleasant warmth without being overpowering.
• Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning the pomodoro sauce and enhancing all the other flavors. Salt balances the acidity of the tomatoes and brings out their sweetness. Black pepper adds a subtle spice and warmth. Season generously with salt and pepper to taste throughout the cooking process. Taste the sauce and adjust seasonings as needed. Freshly ground black pepper is always preferred for its more vibrant flavor, but pre-ground black pepper will also work.

Instructions

Crafting this delightful Tagliatelle al Pomodoro with Burrata is a surprisingly simple and rewarding process, perfect for a quick yet elegant meal. Follow these step-by-step instructions to create this Italian classic in your own kitchen:

1. Prepare the Tomatoes: Pour the can of whole peeled San Marzano tomatoes into a large bowl. Using your hands (or kitchen shears), crush the tomatoes into smaller pieces. You can crush them coarsely for a rustic sauce or more finely for a smoother sauce, depending on your preference. Set aside. Crushing the tomatoes by hand helps to release their juices and create a more flavorful sauce.
2. Sauté the Garlic: In a large, deep skillet or pot, heat extra virgin olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes (if using). Sauté for 2-3 minutes, or until the garlic is fragrant and lightly golden, being careful not to let it brown or burn. Sautéing the garlic gently in olive oil infuses the oil with its flavor and creates a flavorful base for the sauce.
3. Add Tomatoes and Simmer: Add the crushed San Marzano tomatoes to the skillet with the garlic and olive oil. Season with salt and black pepper to taste. Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and simmer for at least 20-30 minutes, or up to 45 minutes, stirring occasionally. Simmering the sauce allows the flavors to meld together and deepen, creating a richer and more complex pomodoro sauce. The longer it simmers, the more flavorful it will become.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the tagliatelle pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining. Pasta water is starchy and will help to emulsify the sauce and create a silky smooth consistency when tossed with the pasta. Drain the pasta and set aside.
5. Finish the Sauce with Basil: After the pomodoro sauce has simmered for at least 20 minutes, remove the lid and stir in the fresh basil leaves. Cook for another 2-3 minutes, allowing the basil to wilt and infuse its flavor into the sauce. Taste the sauce and adjust seasonings (salt, pepper, red pepper flakes) as needed. Adding the basil at the end preserves its fresh flavor and aroma.
6. Toss Pasta with Sauce: Add the drained tagliatelle pasta to the skillet with the pomodoro sauce. Toss to coat the pasta evenly with the sauce. Add a little reserved pasta water if needed to loosen the sauce and create a glossy coating on the pasta. Tossing the pasta directly in the sauce allows it to absorb the flavors and creates a cohesive dish.
7. Serve with Burrata: Divide the Tagliatelle al Pomodoro among plates or bowls. Place a ball of burrata cheese in the center of each serving. Using a knife, gently cut into the burrata, allowing the creamy interior to ooze out over the pasta. Drizzle with extra virgin olive oil and garnish with extra fresh basil leaves. Serve immediately and enjoy the creamy, flavorful perfection of Tagliatelle al Pomodoro with Burrata!

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Servings: 4
• Calories per serving: Approximately 550-700 calories (This is an estimate and can vary based on portion sizes, type of pasta, and amount of olive oil and burrata used. Using less olive oil and burrata will reduce the calorie count.)

Approximate Macronutrient Breakdown per Serving:

• Protein: 20-25 grams
• Fat: 30-40 grams (Primarily from olive oil and burrata cheese)
• Carbohydrates: 60-70 grams (Primarily from pasta and tomatoes)

Important Notes:

• These are estimates and may vary. For more precise nutritional information, use a nutrition calculator with the specific brands and ingredients you use.
• The calorie and fat content can be reduced by using less olive oil, using part-skim burrata (if available), and controlling portion sizes.
• This dish provides a good source of carbohydrates and some protein and healthy fats.
• Tomatoes are a good source of vitamins, antioxidants, and fiber.
• Burrata provides calcium and protein.
• Consider portion sizes to manage calorie intake.

Preparation Time

Tagliatelle al Pomodoro with Burrata is not only delicious but also relatively quick to prepare, making it a great option for a flavorful weeknight meal or a simple yet elegant weekend dish.

• Prep Time: 15-20 minutes (This includes crushing tomatoes, slicing garlic, chopping basil, and bringing water to boil for pasta.) Efficient prep work, such as having all ingredients measured and ready, can further streamline this time.
• Cook Time: 30-45 minutes (This includes simmering the tomato sauce and cooking the pasta.) The majority of the cook time is hands-off simmering time for the sauce, allowing you to focus on other tasks.
• Total Time: 45-65 minutes (From start to finish, including prep and cook time.) In just under an hour, you can have a truly authentic and satisfying Italian pasta dish ready to serve.

How to Serve Tagliatelle al Pomodoro with Burrata

Tagliatelle al Pomodoro with Burrata is a complete and satisfying meal on its own, but thoughtful side dishes and accompaniments can enhance the dining experience and create a more balanced and varied Italian feast. Here are some delicious serving suggestions:

Side Dishes:

• Simple Green Salad:
  • A light and refreshing green salad with a simple vinaigrette dressing is a classic Italian accompaniment that provides a welcome contrast to the richness of the pasta.
  • Consider using mixed greens, romaine lettuce, or arugula.
  • A lemon vinaigrette or Italian vinaigrette works particularly well.
• Garlic Bread or Bruschetta:
  • Crusty garlic bread or toasted bruschetta slices are perfect for scooping up the flavorful pomodoro sauce and adding a satisfying crunch.
  • Bruschetta can be topped simply with olive oil, garlic, and tomatoes, or with more elaborate toppings like roasted vegetables or prosciutto.
• Roasted Vegetables:
  • Roasted asparagus, zucchini, bell peppers, or eggplant offer a healthy and flavorful side dish that complements the pasta and sauce.
  • Toss vegetables with olive oil, salt, pepper, and Italian herbs like oregano and thyme before roasting.
• Caprese Salad:
  • A classic Caprese salad with fresh mozzarella, tomatoes, and basil is a natural pairing, as it shares similar fresh and vibrant Italian flavors with the pasta dish.
  • Drizzle with balsamic glaze and olive oil for added flavor.
• Italian Bread and Olive Oil:
  • Serve with a basket of crusty Italian bread and a bowl of high-quality extra virgin olive oil for dipping. This simple accompaniment is perfect for enjoying alongside the pasta and sauce.

Wine Pairings:

• Light-bodied Red Wine:
  • A light-bodied Italian red wine like Chianti Classico or Sangiovese is a classic pairing for tomato-based pasta dishes.
  • These wines have good acidity and fruity notes that complement the tomato sauce and burrata.
• Dry Rosé Wine:
  • A dry Rosé wine, especially an Italian Rosato, offers a versatile and refreshing pairing that works well with the fresh flavors of the dish.
• Crisp White Wine:
  • A crisp, dry white wine like Pinot Grigio or Vermentino can also be a good choice, especially if you prefer white wine or are serving the pasta on a warmer day.

Serving Styles:

• Casual Weeknight Dinner: Serve simply in bowls with a side salad and garlic bread for a relaxed and satisfying weeknight meal.
• Elegant Dinner Party: Serve as a starter course for a more elaborate Italian dinner, followed by a main course of roasted fish or grilled chicken and a dessert like tiramisu or panna cotta.
• Family Style: Serve the pasta in a large serving bowl in the center of the table, allowing everyone to help themselves, creating a communal and convivial dining experience.

Additional Tips for Perfect Tagliatelle al Pomodoro with Burrata

To elevate your Tagliatelle al Pomodoro with Burrata from delicious to truly exceptional, consider these helpful tips and tricks learned from years of making this classic Italian dish:

1. Use High-Quality San Marzano Tomatoes: As emphasized earlier, San Marzano tomatoes are the key to an authentic and flavorful pomodoro sauce. They are sweeter, less acidic, and have a meatier texture than other canned tomatoes. Look for cans labeled “San Marzano Tomatoes” and ideally “D.O.P.” for guaranteed quality and origin. The difference in flavor is truly noticeable.
2. Don’t Rush the Sauce Simmering: Simmering the pomodoro sauce for at least 20-30 minutes, or even longer, is crucial for developing depth of flavor. Low and slow simmering allows the tomatoes to break down, their sweetness to intensify, and the flavors of garlic, basil, and olive oil to meld together beautifully. Resist the urge to rush this step; patience is rewarded with a richer and more complex sauce.
3. Salt Your Pasta Water Generously: Salting the pasta water is essential for seasoning the pasta from the inside out. Use about 1-2 tablespoons of salt per gallon of water. The pasta should taste slightly salty when cooked. Well-seasoned pasta makes a big difference in the overall flavor of the dish.
4. Reserve Pasta Water – It’s Liquid Gold: Don’t discard the pasta water after draining the pasta! This starchy water is invaluable for creating a silky smooth and perfectly emulsified sauce. Adding a little pasta water to the sauce helps it cling to the pasta and creates a glossy, restaurant-quality finish. Always reserve at least ½ cup of pasta water before draining.
5. Serve Burrata at Room Temperature and Just Before Serving: Burrata is best enjoyed at room temperature to allow its creamy interior to become perfectly soft and oozy. Remove the burrata from the refrigerator about 30 minutes before serving. Add the burrata to the pasta just before serving to maintain its creamy texture and cool contrast to the warm pasta and sauce. Do not cook or heat the burrata, as it is meant to be enjoyed fresh and at room temperature.

Frequently Asked Questions (FAQ) about Tagliatelle al Pomodoro with Burrata

Here are some frequently asked questions about making Tagliatelle al Pomodoro with Burrata, addressing common queries and providing helpful solutions for a flawless Italian pasta experience:

Q1: Can I use fresh tomatoes instead of canned San Marzano tomatoes?

A: Yes, you can use fresh tomatoes, especially during tomato season when they are at their peak flavor. Use about 2 lbs of ripe, flavorful tomatoes, such as Roma or plum tomatoes. Peel and seed the fresh tomatoes before dicing them. You may need to simmer the sauce for a longer time to reduce the moisture content of fresh tomatoes and achieve a concentrated flavor. Canned San Marzano tomatoes are often preferred for their consistent quality and flavor year-round, and they tend to create a sauce with a richer, more intense tomato flavor than fresh tomatoes.

Q2: I can’t find Burrata cheese. What can I substitute?

A: If burrata is unavailable, the best substitute is fresh mozzarella cheese, specifically fresh mozzarella balls packed in water. While fresh mozzarella lacks the creamy, oozing interior of burrata, it still provides a mild, milky flavor and a soft texture that complements the pomodoro sauce. For a slightly richer option, you can use fresh mozzarella di bufala (buffalo mozzarella), which has a more pronounced flavor and creamier texture than cow’s milk mozzarella. Avoid using pre-shredded mozzarella, as it doesn’t melt as smoothly and lacks the fresh flavor of fresh mozzarella balls.

Q3: Can I add protein to this pasta dish to make it a more substantial meal?

A: Yes, you can easily add protein to make Tagliatelle al Pomodoro with Burrata a more substantial meal. Good protein additions include: grilled chicken or shrimp, sautéed Italian sausage, or white beans (for a vegetarian protein boost). Add cooked protein to the skillet with the pasta and sauce and toss to combine. Adding protein transforms this dish from a side or light meal into a heartier main course.

Q4: Can I make the pomodoro sauce ahead of time?

A: Yes, you can make the pomodoro sauce ahead of time. In fact, making it a day or two in advance can actually enhance the flavor, as the flavors will meld and deepen as it sits. Store the cooled sauce in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently over low heat before tossing it with the pasta. Making the sauce ahead of time is a great time-saving tip for busy weeknights or when entertaining.

Q5: How do I store leftover Tagliatelle al Pomodoro with Burrata?

A: Store leftover Tagliatelle al Pomodoro (without the burrata) in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce. It’s best to add fresh burrata to the reheated pasta just before serving, as burrata is best enjoyed fresh and its texture can change upon refrigeration and reheating. Reheating the pasta and sauce separately from the burrata helps to maintain the quality of both components.

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