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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