Creamy Tomato, Pesto & Burrata "Tie Dye" Fusilli

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fusilli

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 14 oz. tomato passata

• Salt to taste

• 1/2 cup heavy cream

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/2 cup basil pesto

• 4 oz. burrata

• 1/3 cup toasted pine nuts, optional

• Basil for garnish

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the olive oil in a large pan over low heat and sauté the shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

3. Add the tomato passata, salt to taste and a sprig of basil (optional).

4. Let simmer on low heat for 15 minutes.

5. Remove from heat and stir in the heavy cream. Add more salt to taste.

6. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the sauce. Toss on medium heat until the pasta is fully coated in the sauce.

8. Add the Parmigiano and toss again until combined. Add pasta water as needed, 1/4 cup at a time.

9. Plate and top with burrata, pesto, pine nuts, basil and more grated Parmigiano.