Summer Tomato Prosciutto Pasta with Burrata
This pasta is my favorite way to use up those end of the summer cherry tomatoes. This is a one pan, quick and easy meal that I love serving on busy week nights! Get the recipe below!
Summer Tomato Prosciutto Pasta with Burrata
Yield 4
Prep time
10 MinCook time
30 MinTotal time
40 MinThis pasta is my favorite way to use up those end of the summer cherry tomatoes. This is a one pan, quick and easy meal that I love serving on busy week nights!
Ingredients
- ¼ cup olive oil
- 1 pound pasta
- 3 cups cherry tomatoes
- 6 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- salt and pepper, to taste
- 4 oz prosciutto
- 3 tbps salted butter
- ½ cup chicken broth
- ¾ cup heavy cream
- 1 tbsp lemon juice
- ½ cup parmesan cheese
- ¼ cup chopped fresh basil
- 8 oz burrata cheese
Instructions
- Bring a large pot of salted water to boil and add the pasta, cooking to the package directions. Before draining, reserve 1 cup of the pasta water for later.
- In a large skillet over medium high heat, warm olive oil and add cherry tomatoes, minced garlic, crushed red pepper, salt, and pepper. Cook until the tomatoes are blistered and garlic has toasted, about 4-5 minutes. Remove from skillet.
- In the same skillet, cook the prosciutto until crispy, about 2-3 minutes per side. Remove from skillet.
- In the same skillet, melt the butter on medium heat., Once melted, add the broth. Once heated, add the cream and then whisk in the parmesan cheese, until melted. Add reserved pasta water, chopped basil, salt, and pepper, to taste.
- Add the burrata, cooked pasta, tomatoes, and prosciutto to the skillet and toss.
