Ingredients:

  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Yellow Onion, finely diced (approx. 1 cup)
  • 3 cloves Garlic, minced
  • 2 tablespoons (30 g) Tomato Paste
  • 28 ounces (800g) Crushed Tomatoes
  • 1 cup (240 ml) Heavy Cream
  • 1 teaspoon (5 ml) Dried Oregano
  • ¼ teaspoon (1 ml) Red Pepper Flakes (optional)
  • Salt: to taste
  • Black Pepper: to taste
  • ½ cup Fresh Basil, chopped, plus extra for garnish
  • 1 pound (450g) Pasta, penne or rigatoni recommended
  • 1 cup Pasta Water, reserved
  • 4 ounces (115g) Burrata, 1 ball
  • Fresh Basil Leaves, a few, for garnish
  • Grated Parmesan Cheese (optional): for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened and translucent. Add the minced garlic and cook until fragrant, being careful not to burn it.
  3. Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  4. Cover the skillet and reduce the heat to low. Simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Stir in the heavy cream and chopped fresh basil. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
  6. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Divide the pasta among bowls. Top each serving with a burrata and a few fresh basil leaves. Offer grated Parmesan cheese on the side, if desired.