Fusilli with Tomatoes, Basil and Burrata Cream

Method6 steps · about 29 min

1. 1

   Step 1: Bring a pot of water to the boil for the pasta. Add the pasta-water salt and return it to the boil.

   Uses Water for cooking the fusilli, as needed; a little hot water may also prevent the tomato pan drying out · Salt for pasta cooking water, as needed

2. 2

   Step 2: Follow the source pan-cooked tomato option: wash the tomatoes, heat a little of the total olive oil in a frying pan and cook the tomatoes until they begin to soften while retaining their shape. If needed, add a little hot water to prevent burning. Keep the remaining oil for the burrata cream and basil crumbs.

   Uses 200 g cherry or datterini tomatoes · A little oil from the total 3–4 tablespoons, for tomatoes · A little hot water only if the tomato pan is drying out

3. 3

   Step 3: Keep about one third of the burrata aside for serving. Whisk or blend the other two thirds with a little of the remaining olive oil, the cream salt and pepper, and a little of its own packing liquid until smooth.

   Uses About two thirds of the single 200 g burrata; keep the rest for serving · A little further oil from the same total 3–4 tablespoons · Salt for the burrata cream, to taste · pepper (to taste) · A little of the liquid the burrata comes packed in, for the cream

   
4. 4

   Step 4: Wash and dry the basil leaves (20 g). Blend or pulse all 20 g basil with the 30 g breadcrumbs and a little of the remaining olive oil until the crumbs turn green.

   Uses 20 g fresh basil leaves · 30 g breadcrumbs · A little of the remaining olive oil from the total 3–4 tablespoons

   
5. 5

   Step 5: Cook all the fusilli (320 g) in the boiling salted water according to its packet until al dente. While it cooks, check the tomato pan: if the sauce is too watery, reduce it for 1–2 minutes before adding the pasta. The timer applies only to this conditional sauce reduction, not to pasta cooking. Drain the pasta and mix it into the prepared tomato pan.

   Only if watery: reduce tomatoes before mixing pasta · 2 minUses The pot of salted boiling water · 320 g dried fusilli · All the pan-softened cherry or datterini tomatoes

   
6. 6

   Step 6: Divide the prepared burrata cream among the bottoms of three plates. Put the cooked fusilli and tomatoes on top and sprinkle with the prepared basil crumbs. Cut or tear the remaining approximate third of the original burrata into pieces and distribute them among the plates. Serve immediately. Choose vegetarian-labelled burrata if making the vegetarian version.

   Uses All the smooth cream made from about two thirds of the 200 g burrata · All the mixed cooked fusilli and tomatoes · All the basil-breadcrumb mixture · The remaining approximate one third of the original burrata, cut or torn into pieces