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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a deep sided frying pan and add a drizzle of olive oil. Add the chopped onion and season well with salt and pepper. Fry gently for about 6-8 minutes until the onions are really lovely and soft. You don’t want to get any colour on them, so keep the heat low and keep stirring.
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For
2
M
I
1
tbsp
Olive oil
1
Red onion, small
2
cloves
Garlic
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Tomatoes
You can us plum, chopped, peeled whole, passata even if that’s all you have…it essentially doesn’t matter but if you can get San Marzano ones I highly recommend you do as they really are superior.
Cheat’s Burrata
1 ball of mozzarella
150ml (ish) double cream (heavy cream, or creme fraiche)
zest of 1/2 lemon
salt and pepper
Simply tear the mozzarella into a bowl. Pour over double cream or creme fraiche - you want enough to cover it generously but don’t drown it. Add lemon zest, salt and pepper, stir and leave to sit for 5 minutes. It will thicken and go all creamy and delicious and mimics the creamy Stracciatella inside burrata perfectly.
Variations
You can add some chopped chilli in with the onions, or snip in some anchovies. A little handful of baby capers is also very nice. Add more garlic, or less depending on your taste. Add a squeeze of tomato puree. Add some black olives in at the end. Use a sprinkling of dried oregano when you sweat the onions. Sprinkle with dried chilli at the end. Bubble in some cream, or stir in some mascarpone. There are so many delicious variations you can do with this pasta sauce - the possibilities are endless!
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Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
Family Favourites,
Under 30 Minutes
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D
Dinner Tonight Reader
2 years ago
Hey Margie! Love this, will be trying the burrata hack! I’m curious about a phrase you used: ‘and don’t use more water than you need’ re cooking the pasta. Can you talk a bit more about that please? X
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Margie
2 years ago
Hi! Ah this is a great question, thank you! So I never like to cook pasta in too much water - just enough to cover it really. I salt it really well as well and that way you get really starchy gorgeous pasta water to make all your sauces very luscious. It’s it’s too diluted you lose that, and you just don’t need a great big pan of water for 2 people’s pasta. Does that make sense? Xxx
Like
Reply
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a deep sided frying pan and add a drizzle of olive oil. Add the chopped onion and season well with salt and pepper. Fry gently for about 6-8 minutes until the onions are really lovely and soft. You don’t want to get any colour on them, so keep the heat low and keep stirring.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
tbsp
Olive oil
1
Red onion, small
2
cloves
Garlic
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tomatoes
You can us plum, chopped, peeled whole, passata even if that’s all you have…it essentially doesn’t matter but if you can get San Marzano ones I highly recommend you do as they really are superior.
Cheat’s Burrata
1 ball of mozzarella
150ml (ish) double cream (heavy cream, or creme fraiche)
zest of 1/2 lemon
salt and pepper
Simply tear the mozzarella into a bowl. Pour over double cream or creme fraiche - you want enough to cover it generously but don’t drown it. Add lemon zest, salt and pepper, stir and leave to sit for 5 minutes. It will thicken and go all creamy and delicious and mimics the creamy Stracciatella inside burrata perfectly.
Variations
You can add some chopped chilli in with the onions, or snip in some anchovies. A little handful of baby capers is also very nice. Add more garlic, or less depending on your taste. Add a squeeze of tomato puree. Add some black olives in at the end. Use a sprinkling of dried oregano when you sweat the onions. Sprinkle with dried chilli at the end. Bubble in some cream, or stir in some mascarpone. There are so many delicious variations you can do with this pasta sauce - the possibilities are endless!
Only visible to you
Made it?
Autumn,
Comfort Food,
In a hurry,
No energy to cook,
Pasta,
Spring,
Summer,
Winter,
Family Favourites,
Under 30 Minutes
Cancel
D
Dinner Tonight Reader
2 years ago
Hey Margie! Love this, will be trying the burrata hack! I’m curious about a phrase you used: ‘and don’t use more water than you need’ re cooking the pasta. Can you talk a bit more about that please? X
Like
Reply
Cancel
Margie
2 years ago
Hi! Ah this is a great question, thank you! So I never like to cook pasta in too much water - just enough to cover it really. I salt it really well as well and that way you get really starchy gorgeous pasta water to make all your sauces very luscious. It’s it’s too diluted you lose that, and you just don’t need a great big pan of water for 2 people’s pasta. Does that make sense? Xxx
Like
Reply
Cancel
