Fettuccine with Tomato Sauce and Burrata

20 min

1 servings

A simple yet elegant Italian-style dinner featuring flavorful tomato sauce topped with creamy burrata.
The aromatic garlic, red pepper flakes, and fresh herbs create a harmonious blend sure to delight!

Servings: 1

Ingredients

80g (2.8 oz) dry fettuccine
2 garlic cloves, minced
200ml (¾ cup or 6.8 fl oz) canned chopped tomatoes in juice
A few sprigs of fresh thyme (about 1-2 tsp leaves)
Salt to taste
Black pepper to taste
½ tsp red pepper flakes (or to taste)
2 tosp extra virgin olive oil (30 ml)
1 tsp dried basil
20g (¼ cup) grated Parmesan cheese
1 ball burrata (about 100-150g or 3.5-5.3 oz)

Cooking Instructions

Prepare ingredients:

chop garlic, measure flakes and cheese, and separate thyme leaves.

Cook pasta:

boil salted water (1 tosp salt per 4 liters), cook fettuccine until al dente (8-10 mins), drain, reserving ½ cup pasta water.

Make sauce:

heat olive oil in a skillet over medium heat. sauté aarlic for

Chef's Note

Enjoy!