Pasta Pomodoro with Burrata

Hey look! I’m going to talk about pasta.  And maybe Italy.  And burrata.


It seems that my trips to Italy in the last two years have made me more of a pasta snob.  If that was even possible.  Now I am snobby about the noodle itself.

We always have pasta in our cupboard.  We are mac and cheese fans, after all.  But I have been known to buy the cheaper brands in the past, because who really notices in a mac and cheese what the noodle is really like.

Well, it seems I did.  And my husband.  Definitely my son.  My daughter is the only easy-going one around here it seems.

This is what usually happens in our home.  My daughter asks for ‘cheese pasta’.  I yell out and ask if my son and husband want any.  Usually the answer is no.  Recently though, my son replied ‘do you have the good noodles?’.  “Yes”, comes my response.  “Then yes, I’ll have some.  Just don’t make it too milky!”

Insert eye roll here.

It made me realize that you just can’t buy the no name cheapo pasta brands if you want yummy pasta.  Well, I can’t anyway.  So we have our base line brand that we won’t go lower than (Barilla) but usually I opt for Rummo or Divella, or if I’m in a splurging kind of mood, Voiello (oh man they have the greatest shapes).  There are many other brands out there that we love, but those are the two you will most often find in our cupboard as I find the price is still reasonable, and they’re easy to find here in the Mayan Riviera.

My friend sent me a great recipe for Pappa al Pomodoro, but I was so in the mood for pasta the day I finally got around to making it, I took out the bread and tossed that gorgeous sauce on pasta and, of course, added burrata.

Simple. Perfect.  Delicious.



  • 1/4 cup olive oil
  • 2 small onions, chopped
  • 3 cloves garlic, diced
  • 2 lbs tomatoes, peeled and chopped
  • small bunch of basil, chopped
  • 250 grams pasta
  • 2 balls burrata cheese


In a large saucepan over medium heat, add oil, then onions and garlic and saute until soft, about five minutes.  Add a pinch of salt to flavor.  Add tomatoes and cook for about 15 minutes.

Cook pasta in a large pot of salted water.  Strain, reserving a little cooking water.  Toss sauce with noodles (and if you want to thin it out, use a little of the cooking water).  Add basil and burrata.

Serve immediately.

Serves 4.

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2 thoughts on “Pasta Pomodoro with Burrata

  1. OK I admit this sounds even better than the recipe I sent you! But no fair, adding burrata to anything makes it better! Will definately try it. Thanks for sharing.
    p.s. David’s aunts swear by De Cecco brand.


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