Ah summertime! Don't you feel amazing when the sun is out? Right now all over Europe temperatures are exceptionally high whereas here in England the weather has been a bit mixed so far but it is getting hotter now.
When the sun is shining it is particularly beautiful over here because it is never too hot, it is dry and crisp and the grass which is usually very green anyway because of the rain, looks emerald green. Blue skies and green grass, simple things to make you happy.
Things get even better when you have something fresh and delicious for lunch! Here you have another recipe for the working week with just a few fresh ingredients; a simple pasta with cherry tomatoes, olives and capers with the addition of burrata.
Burrata can easily seduce you as it is so creamy, smooth and milky, it looks like a mozzarella but it is richer and creamier. Burrata, originally from Puglia, is made of mozzarella and cream. When you cut it open, the creamy filling will be revealed and will spill all over the plate... I love that and it makes my mouth water.
It is very popular in Italy and it is delicious served with tomatoes and basil or added on top of pasta and pizza. Simply added to a pasta al pomodoro can add lots of flavour and enrich this dish beautifully.
Burrata should be served at room temperature but I love to add it cold on top of a piping hot pasta dish. The contrast of hot and cold is simply irresistible!
If you can't find burrata in the shops then just use buffalo mozzarella which has a creamier consistency than ordinary mozzarella or simply just use good quality fresh cow's mozzarella.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4
- tagliatelle, spaghetti or other dry pasta of your choice - 400 g - 4 cups
- cherry tomatoes - 300 g - 1 + 1/2 cup
- garlic cloves - 2
- tomato sauce - 200 ml - 7 fl oz
- capers - 1 tbsp
- olives - handful
- fresh basil leaves - handful
- burrata - 1 ball (approximately 150 g or 5 oz)
- extra virgin olive oil
- sea salt and pepper
Bring a saucepan with plenty of water to the boil.
In a pan stir fry 3 tbsp of olive oil with the garlic cloves.
Cut the tomatoes and the olives in halves and add them to the pan; add the olives and the capers and cook over a high heat for a couple of minutes. Remove the garlic, add the tomato sauce, the basil leaves, salt and pepper and then lower the heat. Cook for a further 5 minutes.
When the water is boiling add the salt and cook the pasta for a couple of minutes less than it is indicated on the packet; drain it and add it to the pan with the sauce. Add 2 tbsp of olive oil, 2 tbsp of grated Parmesan cheese and stir it in over a high heat for a couple of minutes.
Serve it with the crumbled burrata on top and decorate with basil leaves.