• 1 lb. uncooked whole wheat thin spaghetti (can substitute for any kind of pasta you prefer)
  • 1 jar of roasted red peppers (you will use half blended and the other half you will chop into chunks)
  • 1 white onion (chopped)
  • 1 8 oz. ball of fresh Burrata cheese
  • 1/2 cup of pasta cooking water
  • 3 garlic cloves (minced)
  • 1 Tb. extra virgin olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup fresh basil leaves (chopped)

In a food processor

Remove half of the roasted bell peppers from the jar and add them into the food processor. Add in half of the liquid from the jar. Pulse the bell peppers until they become smooth. You may need to add in a splash of water if the peppers are struggling to puree. Set aside puree for later.

Cooking the pasta

Bring a large pot of water to a boil, add in a bunch of salt to season the water, and toss in the pasta. Cook the pasta according to the box instructions. If you are using thin spaghetti it should only take about 8 minutes.

Making the sauce

In a large skillet, over medium-high heat add in the olive oil. Add in the minced garlic and cook for a minute. Add in the onion and allow for it to soften for about 2-3 minutes. Toss in the chopped roasted bell peppers, salt and pepper. Finally, add in the red pepper puree. Stir and bring to a simmer. As soon as the pasta is ready, take out 1/2 cup of pasta water before draining. Add the hot, drained pasta to the sauce, give the pasta a gentle toss. You may need to use some of the pasta water to thin out the sauce, but it will also help the sauce to coat the spaghetti better. Sprinkle in the basil.

Serve the pasta in a bowl. Now here is the BEST part of this whole recipe, the cheese of course! Burrata cheese is mozzarella cheese with more mozzarella cheese and cream stuffed on the inside, I mean how bad can that be!  Cut the Burrata cheese into four large wedges and top each serving (this recipe is for a family of four) with the Burrata cheese. The creaminess of the cheese will add an extra depth and richness that is simply divine with this pasta.

WARNING: Once you have had Burrata cheese you just might become an addict and will never want to have your mozzarella any other way!

***Side Note: We added some grilled chicken, seasoned with salt, pepper, dried basil, dried oregano and garlic powder. This is completely optional. We were just in the mood for a bit of protein to go with our pasta. That is the great thing about being your own chef, you make the rules!