500gr Burrata cheese, less is enough but we were greedy
3-4 Tbsp olive oil
3-4 garlic cloves, crushed
4 cups cherry tomatoes, cut in half
4 cups baby spinach, roughly torn into pieces
3 Tbsp fresh lemon juice
1 tsp grated lemon rind
4 Tbsp rinsed and drained capers
10-15 olives, sliced
salt and pepper to taste
roasted/toasted pine nuts or chopped almonds
Instructions
Take the burrata cheese out of the fridge, it
should be at room temperature.
While you boil the pasta prepare the sauce.
Gently fry the crushed garlic in the olive oil,
don’t let it go brown. After a minute or so, add
the tomatoes and continue to fry until they are
slightly soft. Add the baby spinach and cook for
about a minute or until the spinach begins to wilt
a little, tossing the spinach in the sauce. Add
lemon juice, grated rind, capers and olives, salt
and pepper and stir.
Drain the pasta, add the tomato mix to the pasta
and toss to coat. Plate up the pasta and sauce and
add the chopped burrata to the plates while
everything is still hot. Sprinkle some roasted
nuts and eat.
Originally Submitted
6/18/2014
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