Floating Olive Branch
Spicy Creamy Caprese Pasta


1 lb. penne pasta 

2 tablespoons mild to medium intensity extra virgin olive oil 

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 

16oz jar Savori Arrabbiata Sauce 

1/2 cup pasta water 

3/4 cup heavy cream 

1/2 teaspoons Fleur de Sel 

1/2 teaspoon Pepe e Aglio Seasoning Blend 

1/2 cup parmesan cheese, shredded 

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, heavy cream, salt, and seasoning blend 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.