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It’s almost time to say goodbye to delicious summery flavors, so for one last hurrah, we’re concluding our month of easy pastas with a tomato, basil and burrata recipe. With just a handful of ingredients and minimal prep, it’s a weeknight savior. Stephanie Le of I Am A Food Blog tells us how to toss it together…
Scoobi Doo With Burrata and Tomatoes
By Stephanie and Mike of I Am A Food Blog
Now that it’s fall I want ALL the carbs. Give me pasta, please! Nothing is more comforting than a big bowl of the good stuff, especially when there’s creamy burrata stirred in. This scoobi doo with burrata and tomatoes is perfect for those days when you’re looking for something just as comforting as mac and cheese, but don’t want to take the time to make a cheese sauce. And how cute is that name? Scoobi doo, aka spiral macaroni, just might be one of my favorite shapes. It’s fun, it’s curvy and it holds up well in any sauce.
Recipe: Scoobi Doo With Burrata and Tomatoes
Serves: 2
You’ll need:
4 oz spiral macaroni
2 tbsp butter
2 cloves garlic, minced
1/4 cup white wine
Handful of cherry tomatoes, halved
1/2 cup frozen peas
1 tbsp freshly grated parmesan cheese
Salt and freshly ground pepper
1 ball burrata
Chopped basil, optional
Red pepper flakes, optional
Cook the pasta according to the package. Reserve one cup of cooking water and drain when done.
While the pasta is cooking, melt the butter in a large pan over low heat. Add the garlic and cook, stirring occasionally, until soft. Add the white wine, turn the heat up and reduce slightly.
Add the drained pasta, tomatoes and peas and mix well. Stir in the parmesan, adding a splash of reserved pasta water if the pasta is dry. Stir in some chopped basil if desired.
Taste, and season with salt and pepper. To serve, top with pieces of burrata, a drizzle of olive oil, basil and red pepper flakes if desired. Enjoy immediately!
Thank you so much, Stephanie and Mike!
P.S. More cheesy recipes, including a jalapeño mac and cheese and grown-up grilled cheese.
(Photos and recipe by Stephanie Le. Thanks to Stella Blackmon for helping with this series.)
