Chat with us, powered by LiveChat

Burrata Pasta

Prep-time Bake-time
10 min 25 min
2 people


  • 250 gr spaghetti Agnesi
  • 500 gr Alion cherry tomatoes
  • 1 Gioiella burrata
  • 1 stalk Alion fresh Basil
  • 1 tsp Ardo minced garlic
  • 1/3 cup Kyperounda Petritis white wine
  • 1/4 cup grated Castelli Parmigiana Reggiano cheese
  • 1/3 cup Pelargos tomato juice
  • 2 tablespoons Chorio olive oil
  • Salt
  • Pepper


1. While the spaghetti are cooking, heat two tablespoons of olive oil and cook the cherry tomatoes with the garlic, basil, salt and pepper over a low heat until they become soft and caramelized. Remove about 10 cherry tomatoes and set them aside

2. Add the wine and tomato juice and cook for a few more minutes

3.Add the cherry tomatoes in a blender along with about 1/3 of the burrata and blend until the sauce is smooth and creamy

4. Pour the sauce back in the pan and add the pasta

5. Serve with the remaining burrata on top, grated parmesan and top up with the cooked cherry tomatoes and extra basil. 

Enjoy with a glass of white wine!

Kali Orexi!