Burrata Topped Fettuccini Puttanesca
Burrata Topped Fettuccini Puttanesca is one of our favorite Italian dinners. I start this dish by making a homemade Puttanesca sauce using fresh plum tomatoes. Next, I toss the sauce with silky egg fettuccini. Finally, I top the pasta with grated Parmesan and burrata cheese. We like this dish for several reasons. First of all, I like that this is a meatless meal. But, it’s still incredibly hearty and filling. Secondly, I like that I can make this entire meal in less than an hour. In fact, I often make the sauce ahead of time. And, then this meal is even quicker. Finally, we all love the delicious flavors in this dish. And, the burrata is beyond delicious.
The Equipment I Used
- A Dutch Oven- I like to make my tomato sauces in enameled cast iron Dutch ovens. But, you can use any pot you like. As long it is three to five quarts.
The Ingredients Needed for Burrata Topped Fettuccini Puttanesca
- Burrata Cheese- If you’ve never had Burrata before, it’s basically fresh mozzarella cheese with a creamy center. Obviously, the better and fresher the burrata the better your dish will be. But, I’ve never had bad burrata.
- Tomatoes- Use fresh plum tomatoes. Or, you could also use canned plum tomatoes.
- Chicken Stock- I always use homemade stock. My recipe is below. If you don’t eat meat, just omit the stock.
- Olives-Use kalamata olives.
- Fettuccini- I use DeCecco egg fettuccini. But, you can use any fettuccini or pasta shape that you like.
How I Made my Pasta
- First, I cooked the tomatoes so that I could remove the skins.
- Next, I made the sauce. Be careful to not burn your sauce.
- Then, I drained the fettuccini and added it back to the pot with most of the sauce.
- Finally, I topped the pasta bowls with the cheeses.
If you like pasta, you need to try this cheesy and delicious Burrata Topped Fettuccini Puttanesca.
Burrata Topped Fettuccini Puttanesca
Fettuccini with Puttanesca Sauce made with fresh plum tomatoes. It's filled with kalamata olives, anchovies, capers, and herbs. On top of each portion is delicious burrata cheese.
Ingredients
For the Fresh Tomato Puttanesca Sauce:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. each unsalted butter and extra virgin olive oil
- 2 tbsp. minced garlic
- 1 cup minced onion
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, drained
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- 2 tbsp. fresh basil, sliced
To Assemble the Dish:
- 12 ounces egg fettuccini
- ¼ cup Parmesan cheese, grated
- ¼ cup fresh basil leaves
- 4 small balls of burrata
Instructions
- In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil, and cook the onion and garlic until they're soft, for about 10 minutes. Add the tomatoes and the rest of the sauce ingredients. Simmer for 25 minutes, stirring frequently. While the sauce simmers, cook the fettuccini according to the package directions. Remove the bay leaf from the sauce. Drain the fettuccini and add it back to the pot.
- Add as much sauce as you like to the fettuccini and toss it together until the pasta is coated in sauce. Top each portion with some parmesan and basil and a ball of burrata.
Nutrition
Calories: 420kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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