Spaghetti with tomatoes, basil & burrata
I love a good summery pasta and this classic combo is so dang good when tomatoes are in season. Serious question here: is there anyone that doesn’t love burrata? YUMMMM
This one is in my Pasta Night cookbook and it’s a great main course or side dish for any and every summer bbq!
XO, km
THE DISH:
Spaghetti with tomatoes, burrata & basil | serves 4-6
THE STUFF:
1 1/2 lbs cherry tomatoes, halved
3 cloves garlic, minced
1/2 cup EVOO, plus more for drizzling
2 tbsp red wine vinegar
Kosher S+P
12 ounces spaghetti
1/4 cup torn fresh basil
1/4 cup freshly grated Parmesan cheese
12 ounces burrata cheese, at room temperature
THE HOW-TO:
In a large, non-reactive bowl (i.e. glass), combine the tomatoes, garlic, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature, stirring once in a while for 1 hour.
Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to package directions. Drain the pasta and, while still piping hot, add to the bowl with the tomatoes. Stir in the basil and Parmesan cheese and then taste: add more EVOO, S+P and Parm as needed!
Divide the pasta among bowls and top each with a piece of burrata. Drizzle with EVOO and serve!