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Silky Red Pepper and Sun-Dried Tomato Pasta with Burrata Melt

An easy yet impressive pasta dish that features sweet roasted red peppers, tangy sun-dried tomatoes, and creamy burrata, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Pasta of your choice Spaghetti, fettuccine, or any preferred type.
  • 1 cup Roasted red bell peppers, diced Store-bought or homemade.
  • ½ cup Sun-dried tomatoes, chopped
  • 3 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 1 teaspoon Red pepper flakes Adjust based on desired spice level.
  • Salt and pepper To taste.
  • 1 ball Burrata cheese This is essential for the burrata melt.
  • 1 handful Fresh basil, roughly torn For garnish.

Method
 

Preparation
  1. Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Reserve about a cup of pasta water, then drain.
  2. In a large pan, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.
  3. Add sun-dried tomatoes and roasted red peppers, season with salt and pepper, and sauté for 3-4 minutes.
Mixing and Serving
  1. Add the cooked pasta to the pan and toss to combine. If the mixture looks dry, add reserved pasta water gradually until desired consistency is achieved.
  2. Sprinkle red pepper flakes and toss again. Adjust seasoning if necessary.
  3. Tear the burrata into pieces and distribute dollops over the pasta to melt.
  4. Top with fresh basil and serve with crusty bread.

Notes

If burrata is unavailable, mozzarella can be used, though it lacks the same meltiness. Leftovers can be stored in the fridge for up to 3 days; reheat adding water for creaminess.