Creamy Sun-Dried Tomato Pasta with Melted Burrata

halfbakedharvest.com

Ciarra

1 jar (12-ounce) roasted red peppers, drained

⅓ cup toasted nuts/seeds, walnuts, pumpkin, etc.

1 tablespoon tomato paste

2 cloves garlic, smashed

¼ cup fresh basil, oregano, or parsley

½ cup extra-virgin olive oil (I use the oil from the sun-dried tomatoes)

1 tablespoon apple cider or champagne vinegar

2 teaspoons honey

2 teaspoons smoked paprika

½ to 1 teaspoon cayenne pepper

2 tablespoons salted butter

1 pound short cut pasta

kosher salt and black pepper

½ cup oil packed sun-dried tomatoes, sliced

1 cup grated parmesan

1 cup fresh basil or mixed Italian herbs, chopped

chili flakes

2 or 3 balls burrata cheese, at room temperature

Directions at halfbakedharvest.com

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