Fettucine tossed in fresh tomato sauce and topped with burrata and parmigiano 🍝
Recipe below ⬇️
You’ll need:
500g fresh fettucine 500g cherry tomatoes 1 onion 4 cloves of garlic 100ml white wine 50ml olive oil 60g parmigiano reggiano Handful of fresh basil 1 burrata Salt and pepper
Fill a large pot with water. Salt it heavily. Boil the Fettucine for 2 minutes. Drain it and set aside. Save 100ml of pasta water for the sauce.
Cut the onion thinly and mince the garlic. Heat olive oil in a large pan over medium heat and add the garlic and onion and fry it for a few minutes. Then add the white wine and tomatoes and sautée it for about 10 minutes. Add 50g of parmigiano and fresh ripped basil. Save a bit of parmigiano and fresh basil for plating. Add the pasta water you saved from the pasta. Add the boiled pasta to the pan, turn down to low and toss to combine the pasta with the sauce. Plate the pasta and top with burrata, fresh basil, and parmigiano.
