Sigh. The end of summer. The seemingly effortless season of cooking is drawing to a close however, the garden still is providing its last gasp of bounty. The remaining tomatoes are trying their best to redden amidst the cooler evenings and my one lingering eggplant it trying so hard to grow big before any sign of frost. I planted 3 cherry tomato plants this summer and they produced an incredible bounty of (near perfect) little tomatoes even as we all grew weary of watering amidst a very dry summer. It is these little beauties that made for some quick and easy summer meals and this burst tomato pasta was on repeat for most of the season.
We are deep in a construction project here (a new garage!) so some evenings, we ate bowls sitting on piles of stone or wood outside; other evenings, with no burrata in sight, I would shower those beautiful tomatoes with only the fresh grated Parmigiano; and still other evenings, we made it to the dinner table to swirl in that delicious creamy burrata, coating every strand of the pasta.
WIth a few freshly picked baskets of tomatoes needing to be used, I wanted to taste summer one more time as the evenings are starting to grow colder (rather chilly right now as I type this!) I adore the way the tomatoes taste in this sauce – still bursting with fresh tomato flavor; tinged with a hint of garlic and basil – and this dish comes together in little more time than it takes to cook the pasta. So simple; so yummy. I like to use spaghetti (or other long pasta) for this dish but any pasta shape will do – use your favorite.
Wishing everyone a beautiful end of summer! ❤️ For me, it is off to Montalcino this evening where we will spend a beautiful few weeks followed by my September food tour at the end of the month. Excited to spend a few relaxing weeks in the village (and hopefully see the grape harvest (vendemmia)🍇!) Promise to post lots of photos – as always you can find us on Instagram or Facebook !
xx tanti baci ❤️
This quick and simple burst tomato pasta with cream burrata is the perfect meal to end the glorious summer season.
- About 5 cups (~800 gms) cherry tomatoes
- 3 whole cloves garlic
- 3 tablespoons extra-virgin olive oil
- Large pinch red pepper flakes
- Kosher salt
- Black pepper
- About 8 large fresh basil leaves
- Grated Parmigiano Reggiano
- 1 pound pasta (I like to use spaghetti)
To serve: 1 large ball of burrata cheese, more grated Parmigiano
Cut the cherry tomatoes in half. Smash the garlic cloves with the side of a large knife and remove skins.
Heat the olive oil in a large pan (large enough to hold all the pasta) over medium low heat. Add the garlic cloves and red pepper flakes. Cook for 30 seconds. Add in the cherry tomatoes, a few large pinches of salt and a few grinds of black pepper. Continue cooking over medium heat, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Taste and adjust salt and pepper if needed.
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Cook the pasta, according to package directions, until al dente. (If sauce finishes before pasta is ready, simply turn off the heat and allow the sauce to rest until your pasta is cooked. Turn heat back on just before pasta is ready.)
When the pasta is almost ready, remove the garlic cloves from the sauce. Tear the basil leaves and add to the sauce. Generously grate Parmigiano over the sauce. Stir to incorporate.
Reserve 1/2 cup of the pasta water. Drain the pasta and toss it into the pan with the sauce. Stir to coat the pasta with the sauce. If dry, add a little of the pasta water and stir again. Allow the pasta to simmer for a minute in the sauce.
Plate the pasta on a large serving platter. Tear the burrata over the warm pasta and sprinkle with more grated Parmigiano. Serve!