One of my favorite parts of summer is the abundance of fresh beautiful tomatoes, so as the summer is ending, I’ve tried to incorporate them into most of my dinners. This recipe is a perfect late summer meal that’s incredibly easy. The entire process takes about ten minutes so it’s ideal for after work, and the combination of burrata and tomatoes is delicious! I paired it with a kale and arugula salad with heirloom cherry tomatoes on top.
Time: 10 minutes
Yield: 2 servings
You will need:
1/2 lb. fresh Tagliatelle pasta
1 c. sun gold cherry tomatoes
1/4 lb. burrata cheese
2 tbsp. butter (I use “Plugra” or “European Style” for its high fat content)
A few leaves of basil
- Cook pasta (keep in mind that fresh pasta takes only 2-3 minutes!), drain and return to pot.
- While cooking the pasta, place the tomatoes in a hot frying pan with olive oil and cook until charred or burst.
- Add butter to the pasta and salt to taste.
- Plate the pasta, and add the burrata, tomatoes, and basil on top!