Burrata is often considered one of the best cheeses due to its unique and creamy texture. It is made by filling a pouch of mozzarella cheese with a mixture of mozzarella and cream, resulting in a soft and luscious center that spills out when cut into. This contrast of textures, combined with the rich and buttery flavor, make burrata a favorite among cheese lovers. It quickly became my favorite cheese when I first tried it. Please don’t tell the other cheeses. Mascarpone gets jealous, you know.
The versatility of burrata makes it suitable for a variety of dishes, from salads and antipasti platters to pasta and pizza. The cheese is also a perfect showcase for the fresh and bright flavors of seasonal ingredients, making it a popular choice for summer and spring dishes. Whether enjoyed on its own or as a topping, burrata is a cheese that is sure to impress and satisfy.
Burrata with pasta is bursting with fresh flavours – and local too. You can source Burrata from Toon’s Bridge Dairy in County Cork. Yes, Irish burrata from a herd of Irish Buffalo! You can learn about their dairy farm from their website. Last summer, I made this dish entirely from local ingredients. I grew tomatoes in a halved whiskey barrel on my patio, bought fresh Tagliatelle pasta from Iago in Cork city, and the basil and scallions in my kitchen windowsill. My scallions are grown from the bottoms of scallions I buy from the grocery store in spring then plant in a pot and they regenerate all summer long.
Here is a simple recipe for making a delicious burrata and tomato pasta dish at home:
Burrata with Pasta
- 8 oz of pasta, such as spaghetti or fettuccine
- 2 cups of cherry or grape tomatoes, halved
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 cup of fresh basil leaves, torn
- 1 burrata cheese ball (if not available, you can use mozzarella)
- Chopped scallions, optional
- Cook the pasta in a pot of salted water according to package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the cherry tomatoes to the skillet and cook for about 5 minutes, or until they start to soften and release their juices. Season with salt and pepper.
- Add the cooked pasta to the skillet with the tomatoes and toss to combine. Cook for a couple of minutes to let the pasta absorb some of the tomato juices.
- Turn off the heat and add the torn basil leaves, toss to combine.
- To assemble the dish, divide the pasta and tomato mixture into serving plates. Stir in the basil leaves.
- Place the burrata on top of the pasta.
- Serve the pasta hot, garnish with sprinkle of salt and pepper, plus a few chopped scallions, if desired.
This dish is perfect for a summer dinner, but can be enjoyed all year round with fresh or canned tomatoes. The creamy burrata cheese pairs perfectly with the juicy tomatoes and the pasta’s texture. This year, I am devoting a grow house to my tomatoes, scallions, and herbs, so you can imagine how many times I’ll be making this dish. If you love burrata too, you may also like the salad I make almost daily for myself – Fig, Burrata & Rocket Salad. Enjoy!