Spaghetti ai 4 pomodori, burrata e pesto by @federicofusca

35 min
Easy

4 servings

🍝

400 g

Spaghetti

🍅

100 g

Red Cherry Tomatoes

🍅

100 g

Yellow Cherry Tomatoes

🍅

100 g

Green Cherry Tomatoes

🍅

100 g

Orange Cherry Tomatoes

🧅

1

Onion

🧀

300 g

Burrata

🌿

120 g

Basil

🌰

40 g

Pine Nuts

🧄

1

Garlic Clove

🧀

60 g

Parmigiano Reggiano

🧂

Salt

🌶️

Black Pepper

🫒

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/7

    Boil water in a pot and cook the spaghetti according to package instructions.

    🍝spaghetti
    🧂salt
    🍲pot
    🥣colander

  2. Step 2/7

    Chop the red, yellow, green, and orange cherry tomatoes, and the onion.

    🍅red cherry tomatoes
    🍅yellow cherry tomatoes
    🍅green cherry tomatoes
    🍅orange cherry tomatoes
    🧅onion
    🔪knife
    📏cutting board

  3. Step 3/7

    In a pan, heat extra virgin olive oil and sauté the chopped onion and garlic clove until golden.

    🧅onion
    🧄garlic clove
    🫒extra virgin olive oil
    🍳pan
    🥄spatula

  4. Step 4/7

    Add the chopped cherry tomatoes to the pan and cook for 10 minutes. Season with salt and black pepper.

    🍅red cherry tomatoes
    🍅yellow cherry tomatoes
    🍅green cherry tomatoes
    🍅orange cherry tomatoes
    🧂salt
    🌶️black pepper
    🍳pan
    🥄spatula

  5. Step 5/7

    In a blender, combine basil, pine nuts, parmigiano reggiano, and extra virgin olive oil to make the pesto.

    🌿basil
    🌰pine nuts
    🧀parmigiano reggiano
    🫒extra virgin olive oil

  6. Step 6/7

    Drain the cooked spaghetti and mix with the tomato sauce in the pan.

    🍝spaghetti
    tomato sauce
    🥣colander
    🍳pan
    🥄spatula

  7. Step 7/7

    Serve the spaghetti topped with burrata and a spoonful of pesto.

    🍝spaghetti
    🧀burrata
    pesto

Composition

Ingredients

Types

Grain, Vegetables, Dairy, Herbs, Nuts, Condiments, Oils

Ingredients

spaghetti, red cherry tomatoes, yellow cherry tomatoes, green cherry tomatoes, orange cherry tomatoes, onion, burrata, basil, pine nuts, garlic clove, parmigiano reggiano, salt, black pepper, extra virgin olive oil

Allergens

Gluten, Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 54g, Sugar: 6g, Fat: 19g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 780mg, Calcium: 350mg, Iron: 2mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

knife, cutting board, pot, pan, spatula, colander

Appliances

stove, blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 2 days (airtight container), freezer : 1 month (airtight container)