Pasta Peperonata with Burrata and Pistachios

Pasta Peperonata with Burrata and Pistachios.

Pasta Peperonata with Burrata and Pistachios


For 4 Person(s)

For the Sauce:

  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, sliced
  • 3 cloves garlic, sliced
  • 4 red, yellow or orange bell peppers. Washed, seeded and cut into 1/2 inch strips
  • 1 pint cherry tomatoes, sliced in half
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 cup water
  • 5 leaves fresh basil
  • 1 pound dried spaghetti
  • crushed pistachios as desired
  • extra virgin olive oil for drizzling


  1. Get the Products used in this recipe HERE
  2. Put a large sauté pan over a medium flame and heat the oil. Add the onions and garlic and cook until the onions are beginning to soften, about 5 minutes.
  3. Add the peppers, tomatoes and salt to the pan and cook for 5-7 minutes stirring occasionally.
  4. Add the tomato paste and water. Cover and cook until the tomatoes begin to break down and the peppers have softened, about 10-15 minutes.
  5. Transfer to a blender and add the basil. Blend until smooth. Taste for seasoning and season with more salt as desired.
  6. Drop the pasta into generously salted boiling water. Cook until Al dente.
  7. Combine the sauce and the pasta in another pan. Toss together over high heat for 1-2 minutes. If the pan looks dry, add some pasta cooking water.
  8. Scoop the pasta into bowls and top with some of the stracciatella (the inside of the Burrata). Sprinkle some crushed pistachios on top and drizzle with a tiny bit of extra virgin olive oil.



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