A fresh tomato pasta filled with the flavors of summer.
Fresh tomato and burrata pasta
In August, my community garden is absolutely teeming with tomatoes. My favorite tomatoes to eat fresh in August are without a doubt big heirloom tomatoes. Some of my favorite tomatoes to grow in my city garden are Dr. Wyche's and Cherokee Purple. Both of these make a stunning display - not to mention, delicious dinner - when placed on a pretty platter and paired with burrata, fresh pasta, high quality olive oil and balsamic vinaigrette, a crusty baguette and a fresh glass of white wine.
If you don't have heirloom tomatoes, you could use cherry or cocktail tomatoes, but the robust flavor and texture in this dish are an amazing pairing with the burrata. Add some fine vinegar, olive oil, and sprinkle with a nice sea salt and a flavorful summer dinner dish is ready to go!
Summer Heirloom Tomato and Burrata Pasta
Ingredients
- 1-2 whole Heirloom tomatoes, sliced
- 250 grams Fresh burrata
- 2 tbsp High quality organic olive oil or to taste
- 2 tbsp High quality balsamic vinegar You could also use champagne vinegar or a balsamic reduction.
- 4-5 leaves Fresh basil, torn Can also add other fresh garden herbs like thyme, oregano, or parsley, to taste.
- 1 sprinkle Flaky sea salt
- Freshly ground pepper to taste
- 55 grams Pasta of your choice approximate amount
Instructions
- Cook your pasta according to the directions of the pasta. I recommend using fresh pasta if possible, but boxed is fine. I enjoy orecchiette pasta with this dish, but any of your favorite pasta will do. After the pasta is cooked, toss with a dash of high quality olive oil and keep warm.
- If using heirloom tomatoes, slice and arrange on a platter. If using cherry tomatoes, halve them and then arrange on a platter.
- Drain any liquid off of the burrata (usually it is packaged in water) and add the fresh burrata to the center of the platter.
- Sprinkle the chopped basil, herbs over the entire platter.
- Add the balsamic vinegar and olive oil to the tomatoes and burrata. Finish with freshly ground pepper and salt to taste.
- To serve, add the pasta to bowls and scoop the tomatoes and burrata over the pasta. You can add additional oilive oil and vinegar to individual bowls, to taste.
