A roasted paprika pasta with burrata and pistachio is all you need today. The sauce contains nothing but peppers, shallot and basil, which makes this pasta heart healthy. You then top it off with my all time favo ingredient: burrata.
Roasted bell pepper pasta with burrata
25 minutes
What is burrata?
Burrata, a luscious and creamy cheese that has captured the hearts of foodies around the world, has its origins in the region of Puglia, in southern Italy. I have never been there myself, but this year I am finally going there in October. Anyways, this unique cheese is traditionally made from mozzarella and cream, with the outside being mozzarella and the inside being filled with soft, creamy curds and cream. The result is a delicious contrast between the soft, creamy inside and the slightly firmer outside. Divine if you ask me.
The origins of burrata date back to the early 20th century, when cheesemakers in Puglia sought a way to repurpose leftover mozzarella. Mixing the mozzarella with cream created burrata, which literally means "buttery" in Italian.
Burrata is often served as part of antipasti or as an ingredient in salads, pastas and other dishes. Its creamy texture and mild flavor make it a versatile cheese that goes well with a variety of ingredients and flavors.
Although burrata originated in Italy, today it is loved around the world and is produced in several countries. However, it remains a favorite among gastronomy enthusiasts for its luscious flavor and refined texture.
Roasted bell pepper pasta with burrata
I always make my pasta sauces myself and it's not difficult at all. Once you know how to do it, you'll never buy those jars full of tjak from the supermarket again. I usually use strained tomatoes (this for example) as a base, but sometimes I don't. Not so with this roasted bell pepper sauce. This sauce consists only of shallot, bell bell pepper, basil and some salt and pepper. That's all you need for it. 100% fresh, tasty and flavorful. You briefly roast the vegetables in the oven and then blend them into a sauce. It doesn't get any easier than this. You can then use the sauce for anything. With this pasta, but also for other recipes, for example. How about this cauliflower stew with halloumi and roasted paprika sauce? The possibilities are endless!
What you need:
2
3 peppers
1 shallot
200 gr pasta
2 tbsp pistachios
1 bulb of burrata
handful of fresh basil
+ extra for garnish
salt and pepper
olive oil
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Clean and roughly chop the peppers and shallot. Place on the baking sheet and drizzle with some olive oil, salt and pepper. Slide into the oven for 15-20 minutes.
3
Bring a pan of water to a boil and cook the pasta according to the package directions. Catch a cup of the cooking liquid when draining.
4
Meanwhile, chop the pistachios.
5
Place the roasted bell bell pepper and shallot with a handful of basil and some salt and pepper in the blender. Blend until you have a smooth sauce.
6
Put the sauce in a saucepan and add the cooked pasta with the cooking liquid. Mix well until the sauce sticks to the pasta.
7
Divide the pasta among the plates and garnish with the burrata, pistachios, some basil and a pinch of salt and pepper.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
