Whipped burrata with pasta is turning into my new summer go-to meal. Plus tomatoes. You can never have too many tomatoes this time of the year. Especially those super flavorful heirloom varieties.
Well, since it's another gorgeous day in Northern California, I think that it calls for yet another summery pasta dish! This one was quite simple ... and was put together with a bunch of leftover heirloom cherry tomatoes from the farmers' market. Oh, and whipped burrata cheese. Because what pasta dish -- or dish in general -- is complete without some sort of cheese.
The whipped burrata from this dish can be used on a variety of dishes -- from pasta to summer salads to roasted vegetables. Sky's the limit, really!
Ingredients:
- Pasta of choice (I used whole grain rotini)
- 3 tbsp olive oil
- 2 tsp minced garlic
- 1 ball of burrata cheese
- ½ tsp salt
- ½ tsp black pepper
- Heirloom cherry tomatoes (*see note in directions)
- 1 tbsp of diced parsley
Directions:
Cook pasta according to package instructions (and be sure to salt your pasta water). Once cooked, drain and return to pan. Add in olive oil and garlic. Stir for about a minute until garlic is slightly cooked. Remove from heat/pan and pour pasta into serving bowl. Stir in the heirloom cherry tomatoes.
*Some of my heirloom tomatoes were super small, so I left them whole. The ones that were slightly larger, I cut in half. I also really looooooove tomatoes, so for my individual dish of pasta, I probably used about 15 cherry tomatoes. Depending on your love of tomatoes, adjust this amount accordingly.
In a food processor, add burrata, salt and pepper. Pulse until the burrata has turned smooth and creamy.
Spoon about half of the whipped burrata onto your pasta/tomato mixture and then garnish with parsley.
Enjoy!
