Sunday, October 2, 2022

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Fettuccine with Tomatoes and Burrata Cheese!

At any time when I make this creamy Fettuccine with Tomatoes and Burrata Cheese, I’m one pleased camper. Recent, flavorful, simple to make, and finances pleasant, this pasta is swoon worthy!
(This submit comprises affiliate hyperlinks. I could make a fee from gross sales, your value stays the identical)

Fettuccine with Tomatoes and Burrata Cheese garnished with basil and pine nuts on light blue plate



Fettuccine with Tomatoes and Burrata Cheese!

And after I say it’s simple to make, I imply simple! In addition to the pasta there isn’t any cooking concerned on this recipe, just a bit little bit of chopping and you’ve got a stunning meal.

A light blue bowl with scalloped edges filled with Fettuccine with Tomatoes and Burrata Cheese




When cooking pasta there are just a few issues to recollect:

1. Comply with pasta field cooking directions, they normally are proper on.

2. Salt the water for taste.

3. To maintain pasta from sticking you’ll want to have numerous water in your pot, a minimum of a number of inches above the pasta to permit room for growth

4. stir regularly.

As a result of I’ve considerably reduce on grains, I used Cappello’s Grain Free Pasta for this recipe. After all you should use your favourite model of fettuccine. Cappello’s cooks in 60 seconds and is made with almond flour. I like the feel of this pasta significantly better than any grain/gluten free pasta I’ve ever tried.

Basil, tomatoes and pasta on wood table for use in Fettuccine with Tomatoes and Burrata Cheese! Grain free option too.


Let’s Speak Components:

When recipes have so few substances, these substances must be prime notch! Use the most effective ripe however agency tomatoes, a top quality olive oil and sea salt, and ALWAYS use the freshest basil. I like to purchase the reside basil vegetation you will discover within the produce part quite than purchase the lower basil leaves. That manner I can use what I want after I want it, and the plant lives for weeks so it’s extra economical too.

To create ribbons of basil I take advantage of a way referred to as a ‘chiffonade’: Merely stack your basil leaves, roll as tightly as you possibly can and slice. You find yourself with skinny ribbons of basil.

A female's hands demonstrating how to chiffonade basil for us in Fettuccine with Tomatoes and Burrata Cheese!

I like including toasted pine nuts to only about any pasta dish! In case you can solely discover uncooked pine nuts, merely place them in pan on medium warmth, and slowly allow them to toast they’re a fantastic golden coloration, then take away from warmth. Don’t stroll away, belief me, they go from perfection to burned within the time it takes you to examine Instagram.

A colorful bowl filled with toasted oine nuts for use in Fettuccine with Tomatoes and Burrata Cheese! Grain free option too.

Burrata Cheese:

Burrata cheese is a mix of mozzarella and cream. When tossed with scorching pasta it melts and makes a thick creamy ‘sauce’ with out you having to do any extra  work!

A bag of burrata cheese to use in Fettuccine with Tomatoes and Burrata Cheese! Grain free option too.

It’s simply too good!

Fettuccine with Tomatoes and Burrata Cheese! Grain free option too.

Suggestions and what you have to: You will have a great knife and a nice sea salt! Burrata cheese can now be discovered at most grocery shops within the deli or connoisseur cheese aisle. If you want to make use of Cappello’s grain free pasta you will discover it at some Complete Meals’s Market areas or have it delivered to your door!

A quick, simple, finances pleasant pasta! You should utilize your favourite fettuccine, a gluten free model or the grain free pasta I like to recommend above.


Most important Course



Key phrase:

simple dinner recipe, simple pasta recipe, gluten-free recipe

Servings: 6 servings

Creator: Linda Spiker

  • 16
    natural fettuccini, cooked to package deal directions
  • 4
    roma tomatoes
  • 3
    small cloves garlic, peeled and minced
  • 12-15
    giant basil leaves, chiffonade
  • 8
    Burrata cheese
  • 1/3
    toasted pine nuts
  • 3
    additional virgin olive oil
  • Sea salt

  1. Fill a big pot with water and place on excessive warmth.

  2. Whereas water heats, cube tomatoes.

  3. Set diced tomatoes on paper towels to eradicate additional juices.

  4. Put together garlic and basil.

  5. Place tomatoes, basil and garlic in a bowl and toss (bowl must be giant sufficient to accommodate pasta)

  6. When water is boiling add pasta and cook dinner in accordance with package deal directions.

  7. When pasta is finished pressure in colander (don’t rinse) pour over tomatoes, drizzle with olive oil and sprinkle with sea salt, pull aside burrata cheese and toss with scorching pasta till melted and creamy. Add extra oil or salt if wanted. Add pine nuts, toss. Serve




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