If there’s one culinary lesson I learned from our trip to Tuscany, it’s that the simplest dishes are often the best. Of course, when you’re working with a tiny ingredient list, a recipe is only as good as the quality of those ingredients, so the time to make this spaghetti dinner is when tomatoes are practically bursting with their juices and basil is starting to take over the herb garden. In other words, right now. Keep scrolling for the recipe.
*photos by kristen kilpatrick
We made this pasta at our cooking class at the villa, then the next night we were at a nearby restaurant that took theirs to the next level by subbing fresh mozzarella with the creamiest burrata. Of course I had to whip up my own version when I returned to Austin, and it quickly became my new favorite pasta of summer.
In Tuscany, we learned to make our own spaghetti by hand and were all shocked by what a simple process it is. I’ll definitely be adding that to my repertoire for leisurely weekends meals, but for a quick weeknight supper, I’ll keep it simple and pick up the freshest pasta I can get my hands on from the grocery store. (For those of you in Austin, I’m a huge fan of Pasta & Co.)
Can you believe that these tomatoes came straight from my dad’s garden? I’ve been stealing his beauties all summer and adding to pastas and salads, but my favorite thing to do is slice them up, sprinkle with Maldon salt and drizzle with olive oil. Summer perfection in a bite!
The key to this “sauce” is just barely cooking the tomatoes so that their juices are released but they hold their shape. And when it comes to the garlic and olive oil, do as the Italians do and embrace the “more is more” approach.
This is truly the perfect summer dinner party recipe. It comes together in 10 minutes, packs a major wow factor, and your vegetarian friends will be cool with eating it. I made a huge pan of this spaghetti for the shoot, and our entire team devoured it for lunch and then my kids polished off the rest.
When you toss it all together, the burrata oozes over the pasta creating a silky sauce that coats every strand. (If you want to hear more about my burrata obsession, watch this video where I rip it apart with my bare hands.)
Just in case you needed more cheese, I grated a little more Parmesan over the top for a salty finishing touch that really brings it all together.
A big family-style bowl on the center of the table, rustic linen napkins and a bottle or two of red and you’re ready to party like a real Italian.
Looking for more summer pasta recipes? Check out:
Spaghetti Squash Pasta with Goat Cheese, Arugula & Bacon
Fresh Pasta with Lemon, Rosemary & Pine Nuts
and keep scrolling for this recipe…
Summer Spaghetti with Tomatoes, Burrata, & Basil
Serves 4
Summer Spaghetti with Tomatoes, Burrata, & Basil
Categories
Ingredients
- 2 pints ripe cherry tomatoes, halved
- 5 garlic cloves, minced
- 1/4 cup olive oil
- splash 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
- In a large skillet, place olive oil and minced garlic. Warm over medium and let sizzle for about 1 minute, just until garlic starts to turn golden. Add tomatoes, a pinch of salt and pepper, and splash of balsamic, and let cook for 1 - 2 minutes, just until tomatoes are warm through.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook spaghetti according to package directions, then use a slotted pasta spoon to transfer spaghetti to pan with tomatoes. If some of pasta water transfers with the pasta, that's fine - the starch will help the sauce coat the strands.Toss the spaghetti well, then transfer to a serving bowl. Top with torn basil, and use your hands to tear apart the burrata and distribute throughout the pasta. Garnish with a drizzle of olive oil, a few pinches of sea salt, and lots of fresh grated parmesan.
- Toss, serve, and eat up while it's still hot!
This may be the most beautiful plate of food you’ve ever featured, and that is saying a lot 🙂 The flavors of homegrown tomatoes and basil are so perfect together, but add the burrata and you take it to a whole new level! thank you for sharing this perfect-for-summer recipe.
You’ve got to try it out – let us know what you think! xo
Hello, I don’t think burrata cheese is sold where I live. What can I substitute it with? This looks so yummy!
Any fresh mozzarella will be delish!!!
Hi Camille! Where in Austin do you get your burrata?
Hi! I get mine from the cheese dept of either Whole Foods or Central Market. It is delish!!
I had so much fun making this with my 22- year- old son tonight. He wants to learn to be a better cook and this was the perfect recipe-easy but gourmet! Fresh and delicious, it’s a keeper. Thank you for inspiring me tonight!
Love this story! I’m so glad – I bet it’s one that you’ll both be making for a long time. xo
I made this last night. It was very yummy. My husband didn’t even miss meat with this meal.
This looks amazing and incredibly simple. I am gobsmacked at the size of your basil, it’s huge! What variety is it? Or does it just grow that large outside of a planter?
Nicolette | http://www.nicolette.co
i want to make this for my mother in law’s bday dinner this weekend. do you have any ideas on what to serve this with?
Perfect for a birthday dinner! I’d serve it with a big mixed green salad with a balsamic dressing a thick shavings of parmesan on top. Enjoy!
Beautiful meal & I love your shirt–where is it from?
I added veal meatballs and it was an amazing dish, thanks for the recipe!
Made this 2x It was delicious I made the first one with angle hair pasta the second time with Rigatoni equally as good family loves it it my new go to summer meal
Wow! This is so good! And so easy to make!! Definitely making this again!!
This is fantastic! I’ve done a variation of this summer pasta, which is what we always call it:), for several years. But the burrata brings it to next level goodness! Thank you!