Pappardelle with Cherry Tomatoes, Spinach and Burrata

Pappardelle with cherry tomatoes, spinach and burrata is a simple yet contemporary pasta dish built on lightness and aroma. The burrata is deliberately added off the heat to preserve its freshness and create contrast.

A clean base, minimal cooking and a final creamy element make this dish balanced, elegant and perfectly suited to everyday cooking.

Ingredients (for 2 people)

• 180–200 g pappardelle
• 250 g cherry tomatoes
• 100 g fresh spinach
• 1 burrata (120–150 g)
• 1 garlic clove, finely chopped
• 40–60 ml dry white wine
• Vegetable stock, as needed (or water)
• Extra virgin olive oil
• Fine salt, to taste
• Black pepper, to taste
• Fresh basil

Method

1. In a wide pan, heat a generous drizzle of extra virgin olive oil and gently sauté the finely chopped garlic without letting it brown.
2. Add the cherry tomatoes, cut in half, and cook over medium heat for 3–4 minutes until they begin to release their juices.
3. Deglaze with the white wine and let the alcohol evaporate. Add a ladle of vegetable stock or water to create a light base. Season with salt and black pepper.
4. Towards the end of cooking, add the spinach and a few basil leaves, torn by hand. Let the spinach wilt while keeping its bright color.
5. Cook the pappardelle in plenty of salted water and drain al dente, reserving some of the cooking water.
6. Transfer the pasta directly to the pan and toss over medium heat, adding a little cooking water if needed to bind the sauce.
7. Plate the pasta and finish only at the end with the burrata, roughly torn on top. Drizzle with olive oil and add freshly ground pepper.

A technical note

Adding the burrata off the heat is essential. This preserves its structure and flavor, creating the contrast between warm pasta and cool creaminess that defines the dish.