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!
- 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
- Red pepper flakes
- Heat a medium sized pan to medium-high heat and add the cooking oil. When the pan is hot, add the tomatoes.
- 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.
- Get a pot of water boiling, add salt, and then add the spaghetti.
- 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.
- Add the cooked spaghetti with a little of the pasta water into the pan with the tomatoes and toss with tongs.
- Chop up some parsley and mix it into the pasta.
- 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