Ingredients:

1 lb pasta of your choice

1, 8 Oz container of fresh burrata

2/3 cup sundried tomatoes, cut into strips

Fresh basil, washed and dried

Extra virgin olive oil as needed

1/4 cup grated parmigiano cheese 

Salt and pepper to taste 

Directions:

Begin by bringing a pot of water to a boil, according to pasta directions.

Cut the drained burrata in halves and place it in a food processor.

Mix for 30 seconds or until creamy.

Add the basil according to your preferences and most of the sundried tomatoes, saving some strips for serving decoration.

Add some extra virgin olive oil, the grated cheese, salt and pepper to taste.

Continue to blend in food processor for 30 more seconds.

Do a taste test to see if it’s to your liking. 

Adjust ingredients as needed.

Remove cream to a large bowl.

Cook pasta as directed for Al dente consistency.

Drain pasta and quickly add to the bowl with the burrata cream.

Stir well until all pasta is coated.

Serve individual servings with a few strips of sundried tomatoes and a couple basil leaves on top of each.

Serves 4 to 6 people 

TIPS:

I used sundried tomatoes but you can substitute with fresh cherry tomatoes or grilled veggies (zucchini, peppers, eggplant).

I prefer using a 50/50 mix (Pecorino Romano and Parmigiano) as my preferred grated cheese. Feel free to use the grated cheese you prefer.

If the cream sauce is too thick, add a little milk/cream or pasta water to thin it out a bit.