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Heirloom Tomato and Burrata Spaghetti

Heirloom Tomato and Burrata Spaghetti

A few weeks ago I got an amazing cheese package to celebrate the upcoming SF Cheese Fest! I love me some cheese—put it on pizza, my eggs, a taco, etc. and I am THERE. So with all these cheeses sitting in front of me, I thought about what I could make and landed on pasta (I also happened to be craving some carbs tbh). 

Apparently summer is ending, just not really in San Francisco 😆, so I decided to do a summery dish with tomatoes that would be great for a lil lunch or dinner outside with some vino. Throw some parmesan on there or a hunk of burrata and you’ll be in heaven!

 Throw on extra cheese if you’re not calorie counting!

Throw on extra cheese if you’re not calorie counting!

Ingredients:

  • Spaghetti (I used a big handful—about half the bag) 
  • Small heirloom tomatoes
  • Some kind of cooking fat: I used leftover bacon fat but you can use butter/olive oil
  • Parsley for garnish
  • Burrata
  • Salt
  • Pepper
  • Red pepper flakes
  • Water
  1. Heat a medium sized pan to medium-high heat and add the cooking oil. When the pan is hot, add the tomatoes. 
  2. Cook the tomatoes until the skin starts to peel a bit and they’ve softened up. Turn down the heat and use a wooden spoon to mash them a little and get more juices out.
  3. Get a pot of water boiling, add salt, and then add the spaghetti.  
  4. Once the tomatoes are looking pretty juicy, add salt, pepper, and chili flakes to taste. I eyeballed it and added more after if it wasn’t how I wanted it.
  5. Add the cooked spaghetti with a little of the pasta water into the pan with the tomatoes and toss with tongs.
  6. Chop up some parsley and mix it into the pasta.
  7. Garnish with some more parsley, a serving of burrata, and a sprinkle of salt and cracked black pepper.  

If you want to go to Cheese Fest (Sept 15-16), you can get 10% off your ticket with this code: SFCFSocial

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