Burrata Cheese with Roasted Tomatoes and Fettuccine

Course Main Course, Pasta

Cuisine Italian

Keyword broccoli pasta recipe, burrata cheese, burrata cheese recipe, burrata cheese substitute, burrata recipe, fettuccine pasta, italian burrata recipe, pasta recipe with burrata cheese, roasted tomatoes, what is burrata, what is burrata cheese, what is burrata made of

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Calories 739 kcal

Ingredients

1 pound egg fettuccine 1 pound egg fettuccine
1 pound burrata cheese 1 pound of burrata cheese
16 ounces Campari tomatoes 16 ounces Campari tomatoes with stems if possible
extra virgin olive oil extra virgin olive oil
fresh oregano fresh oregano, leaves removed from the stem
sugar sugar
salt salt

US - Metric

Instructions

Preheatthe oven to 400°F
Wash the tomatoes without removing them from the vine and place them in a baking dish; season with oil, salt and sugar and bake at 400°F for 10 minutes.
Cook the fettuccine in boiling salted water until al dente.
Cut the burrata into small pieces. Set aside.
Heat a drizzle of oil in a large skillet and add half of the freshly baked tomatoes and any juice in the baking tray.
Drain the pasta, add it to the skillet with the tomatoes and sauté it for 1 minute.
Serve it with the remaining tomatoes, the burrata, and the oregano leaves.

Nutrition Facts

Burrata Cheese with Roasted Tomatoes and Fettuccine

Amount Per Serving

Calories 739 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 17g106%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 176mg59%

Sodium 29mg1%

Potassium 545mg16%

Carbohydrates 85g28%

Fiber 5g21%

Sugar 5g6%

Protein 36g72%

Vitamin A 1809IU36%

Vitamin C 16mg19%

Calcium 652mg65%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.