Ready in just 20 minutes, this indulgent pasta dish stars Napolina’s new Polpa tomatoes, perfectly chopped for a rich, velvety sauce. Tossed with rigatoni, finished with burrata and basil, it’s comfort food with a touch of luxury.
Creamy Pasta al Pomodoro with Burrata & Basil
Cooking Time
5 mins prep / 15 mins cook
Servings
2
Method:
- In a pan over a medium heat add the Napolina Olive Oil followed by the shallots and garlic and sweat until soft and fragrant.
- Add the Napolina Polpa tomatoes, chilli flakes, sugar and salt and pepper to taste then mix together well and simmer over a medium heat for 10 mins stirring occasionally.
- Add in the double cream, pasta water and basil and mix together until creamy and glossy then toss in the Napolina Rigatoni and fold into the sauce until the sauce clings to the pasta.
- Serve up into two bowls then top with a generous helping of parmigiano reggiano and the torn burrata and a few extra basil leaves and enjoy!
Ingredients
- 2 tbsp Napolina Olive Oil
- 2 medium sized shallots, finely chopped
- 3 cloves garlic, finely chopped
- 2 cans Napolina Polpa Tomatoes
- ½ tsp chilli flakes
- 1 tsp caster sugar
- 50ml double cream
- Large handful of basil leaves, plus more for serving
- 250g Napolina Rigatoni, cooked as per packet instructions
- 1 ladle of reserved pasta water
- Handful parmigiano reggiano grated
- 1 ball of burrata, torn
- Salt and pepper to taste
Video Instructions:
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