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!
- Pasta of choice (I used whole grain rotini)
- 3 tbsp olive oil
- 2 tsp minced garlic
- 1 ball of burrata cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- Heirloom cherry tomatoes (*see note in directions)
- 1 tbsp of diced parsley
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.
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