A bowl of fettuccine with smoky tomato sauce and a burrata ghost placed on an orange napkin.

Fettuccine with Smoky Tomato Sauce Burrata “Ghosts”

Name: Fettuccine with Smoky Tomato Sauce Burrata “Ghosts”
Total time: 80 min
Yield: 6
Ingredients: 2 1/2 pounds large tomatoes, such as heirloom, beefsteak or San Marzano; 1 tablespoon olive oil; 1 small yellow onion, chopped; 2 garlic cloves, minced; 1/4 cup unsalted butter; 2 tablespoons adobo sauce (from canned chipotle chiles); 2 teaspoons dried basil; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1 box (12 oz) Carbe Diem!™ Fettucine; 1 ball (8 oz) burrata cheese; 1 pitted black olive

A spooky twist on classic pasta night! Charred tomatoes, smoky adobo, and butter create a rich, velvety sauce that coats tender fettuccine. Topped with creamy burrata “ghosts” and olive eyes, this playful yet elegant dish is perfect for Halloween or any night you want a little magic on your plate.

80 Minutes
6 Servings
50g Net Carbs
450 Calories

Ingredients

2 1/2 pounds large tomatoes, such as heirloom, beefsteak or San Marzano
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/4 cup unsalted butter
2 tablespoons adobo sauce (from canned chipotle chiles)
2 teaspoons dried basil
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 box (12 oz) Carbe Diem!™ Fettucine
1 ball (8 oz) burrata cheese
1 pitted black olive

Nutrition

6 Servings Per serving: Calories 450; Total Fat 20g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 1280mg; Total Carbohydrate 50g (Dietary Fiber 26g, Sugars 6g); Protein 18g

% Daily Value: Vitamin A 40%; Vitamin C 20%; Calcium 25%; Iron 10%;

Net Carbs = 50 grams

Steps

Set oven control to broil. Place tomatoes on a large, rimmed baking sheet. Broil 3 to 4 inches from heat, turning tomatoes occasionally, until they are blackened on all sides and softened, about 20 minutes total. Let cool for a few minutes, then cut out or remove stems. Alternatively, use a kitchen torch to blacken the tomatoes.
Heat olive oil in a large saucepan or skillet over medium heat. Add onion and cook until softened, about 5 to 8 minutes. Add garlic and tomatoes with their juices. Use a potato masher to roughly mash tomatoes until no large chunks remain. Add butter, adobo sauce, basil, salt and pepper. Bring to a boil, then decrease heat to low and simmer for 30 minutes. If desired, purée sauce in a blender or with an immersion blender until smooth.
Meanwhile, bring a large pot of salted water to a boil. Add fettucine to pot and cook until al dente, 15 to 17 minutes. Drain.
When ready to serve, place fettucine in a large serving bowl and toss with tomato sauce until well coated. Place ball of burrata on top of pasta, then use a knife to cut open. Use a spoon to drag part of the creamy filling onto pasta to look like the body of a ghost.
Cut olive crosswise into round slices. Cut 1 slice into 2 small round pieces to use for eyes, and use 1 round slice for the ghost’s mouth. Place on top of burrata and serve.

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