Pasta with Marinara and Burrata

The creaminess of the Burrata on the hot pasta is a nice change from a cream sauce or Alfredo sauce. It serves as both the cream and cheese.
In this recipe I used a brown rice penne pasta, to make it gluten free, but any pasta will work.

Pasta with Marinara and Burrata

1/2 pound penne pasta
13 ounces favorite Marinara sauce
1/4 teaspoon red pepper flakes
1/4 cup green olives, sliced
handful of sliced baby tomatoes, optional
2 Tablespoons pine nuts, toasted
5 large basil leaves, thinly sliced
4 ounces Burrata, cut in half
1 Tablespoon olive oil

Over high heat, bring a large saucepan of salted water to a boil.
Add pasta and cook according to package directions. Keep 1/2 cup of pasta water and then drain the pasta.

In a large saucepan, add Marinara sauce, red pepper flakes, green olives and baby tomatoes (if using) and heat throughout.
Add drained pasta to sauce and stir, coating pasta well, adding pasta water, if needed.

Spoon into two serving bowls and sprinkle pine nuts over pasta. Top with basil and put Burrata in the center and drizzle with olive oil. Serve immediately.