One culinary insight from my Tuscan adventure is that simple dishes often shine the brightest. When using a limited selection of ingredients, the quality matters immensely. The best time to whip up this spaghetti is when tomatoes are bursting with flavor and basil is flourishing. In other words, now is the time. Keep reading for the recipe.
*photos by kristen kilpatrick
We prepared this pasta during our cooking class at the villa, and the following evening, we dined at a local restaurant that elevated theirs by swapping fresh mozzarella for creamy burrata. Naturally, I had to recreate it when I got back to Austin, and it swiftly became my go-to summer pasta.
Learning to make spaghetti by hand in Tuscany was a delightful surprise; it's surprisingly simple. While I plan to add that to my weekend cooking repertoire, for quick weeknight meals, I prefer grabbing fresh pasta from the store. (If you're in Austin, I highly recommend Pasta & Co.)
Can you believe these tomatoes came straight from my dad's garden? I've been using his delicious harvest in pastas and salads all summer, but my favorite way is to slice them, sprinkle with Maldon salt, and drizzle with olive oil. Pure summer bliss!
The secret to this "sauce" is gently cooking the tomatoes just enough to release their juices while keeping their shape intact. And when it comes to garlic and olive oil, take a note from the Italians: embrace the "more is more" philosophy.
This recipe is perfect for a summer dinner party. It comes together in about 10 minutes, impresses guests, and is vegetarian-friendly. I made a large batch for the shoot, and everyone devoured it for lunch, with my kids finishing the leftovers.
When everything is combined, the burrata melts into a creamy sauce that envelops the pasta. (Want to see my burrata obsession? Check out this video where I tear it apart with my hands.)
If you want a little extra cheese, grate some Parmesan on top for a savory finishing touch that ties everything together.
Serve it in a big family-style bowl, add rustic linen napkins, and pair it with a bottle or two of red wine, and you're set for a festive Italian-style gathering.
Craving more summer pasta ideas? Try:
Spaghetti Squash with Goat Cheese, Arugula & Bacon
Almond-Mint Pesto Pasta
Caprese Pesto Penne
Fresh Pasta with Lemon, Rosemary & Pine Nuts
Now, let's get to this recipe…
Ingredients
- 2 pints ripe cherry tomatoes, halved
- 5 garlic cloves, minced
- 1/4 cup olive oil
- dash of balsamic vinegar
- kosher salt and freshly ground pepper
- 12 ounces fresh spaghetti
- 1/4 cup fresh basil
- 8 - 12 ounces burrata cheese
- olive oil, coarse sea salt, and parmesan for finishing
Instructions
- Heat olive oil and minced garlic in a large skillet over medium heat. Sizzle for about 1 minute until the garlic turns golden. Add tomatoes, a pinch of salt and pepper, and a splash of balsamic; cook for 1 - 2 minutes until the tomatoes warm through.
- Meanwhile, boil salted water in a large pot. Cook spaghetti according to package directions, then use a slotted spoon to transfer it to the skillet with tomatoes. It's okay if some pasta water comes along; the starch helps the sauce cling. Toss well, then transfer to a serving bowl. Add torn basil, and break apart the burrata to distribute it throughout the pasta. Finish with a drizzle of olive oil, a sprinkle of sea salt, and generous fresh grated parmesan.
- Toss everything together, serve, and enjoy while it's hot!
