Summer Heirloom Tomato and Burrata Pasta
This is a simple summer meal highlighting the flavor of fresh heirloom tomatoes from the garden.
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.
Notes
I use a high quality vinegar, like the O California oak aged balsamic vinegar or even the fig balsamic from the same brand (I have no affiliation with them, I just enjoy their products!). I also use a nice olive oil; I source my olive oil from small, local gourmet shops; my favorites are organic olive oil from small producers in Greece, Argentina, and Chile. I like using fine grey sea salt from France, or a nice seasoned salt.