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  • Writer's pictureGil's Gourmet

Creamy Caprese

We love this combination between our earthy Artichoke Walnut Pasta Sauce and creamy burrata. Sun-dried tomatoes, California EVOO, garlic, onion, and heavy cream make for a sensational pasta dish. Easy to make, light on prep, and full of flavor.

Serves 4


1 lb. penne pasta

3 garlic cloves, peeled and minced

1/4 cup yellow onion, peeled and minced

1 cup sun-dried tomatoes, sliced

Pinch of crushed red pepper flakes

1/2 cup pasta water

3/4 cup heavy cream

1/2 cup parmesan cheese, shredded

Pinch of San Fran Sea Salt and black pepper to taste

4 (2oz) burrata balls, drained

2-3 tablespoons fresh basil, either whole leaves or chopped


Cook pasta noodles according to the instructions on the package and reserve 1/2 cup of pasta water before draining and rinsing.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Once hot, add the garlic, onion, and sun-dried tomatoes to the skillet, and sauté until tender, about 3 minutes.

Add the crushed red pepper, pasta sauce, pasta water, and heavy cream to the skillet, stir to combine with the veggies, and bring to a simmer.

Once simmering, add the cooked pasta noodles to the skillet, and stir to coat. Sprinkle with parmesan cheese and season to taste with salt and pepper.

Divide the pasta and burrata between plates and bowls, and garnish with fresh basil before serving.

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