One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Ingredients
- 1 jar oil-packed sun-dried tomatoes
8 ounce
- 2 small bell peppers
thinly sliced
- 2 small shallots
sliced
- 4 cloves garlic
chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 tablespoons red wine vinegar
- 3 cups baby spinach
- 1 cup marinated artichokes
quartered
- 8 ounces burrata cheese
at room temperature
- fresh basil
Directions
- 1
1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
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About this Recipe
Craving a comforting, flavor-packed pasta dish that minimizes cleanup? This One Pot Spinach and Sun-Dried Tomato Burrata Pasta delivers creamy richness and vibrant flavors with maximum ease, perfect for any weeknight or special occasion.
The beauty of a one-pot pasta lies in its inherent simplicity and efficiency. All the rich, aromatic components—sun-dried tomatoes, savory garlic, shallots, and fragrant dried herbs like basil, oregano, and dill—meld together as the pasta cooks. This creates a cohesive, deeply satisfying sauce infused with every ingredient from the start, setting it apart from multi-pot preparations. Finishing with creamy burrata cheese adds an unparalleled luxurious touch that elevates the entire dish.
Prepare for a pasta experience that's both hearty and bright. You'll taste the sweet tang of oil-packed sun-dried tomatoes balanced by the gentle sharpness of garlic and shallots, underscored by the earthy notes of spinach and marinated artichokes. The short cut pasta becomes wonderfully coated in the infused sauce, and each forkful is elevated by the luxurious, melting burrata cheese. The hint of chili flakes adds a pleasant warmth, while red wine vinegar brightens the overall profile. It’s a dish that feels elegantly indulgent but is wonderfully approachable for any home cook.
Easily adapt this burrata pasta to your pantry or preferences. For a heartier meal, consider adding cooked chicken or chickpeas to the pot. If fresh basil isn't on hand for garnish, a sprinkle of fresh parsley or even a bit more dried basil can work in a pinch. Don't have burrata? While its creamy interior is unique, fresh mozzarella pearls are a good substitute, offering a similar mild, milky flavor.
This versatile one-pot dish is perfect for a cozy weeknight dinner or a relaxed weekend gathering. Serve it warm, perhaps with a simple green salad and some crusty bread to ensure you can soak up every last bit of the delicious sauce.