Spaghetti with Burrata and Summer Tomatoes

Ingredients

• 2 lb tomatoes (chopped; use ripe, in-season tomatoes)
• 1 tbsp salt (for marinating the tomatoes)
• 1 garlic (clove, finely chopped)
• 1 shallot (finely chopped)
• salt (to taste, plus more for the pasta water and serving)
• black pepper (to taste, plus more for serving)
• 0.5 lb spaghetti
• 2 tbsp butter
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 8 oz burrata (cut into 4 pieces)
• basil leaves (torn, for garnish)

Steps

1. 1

   Chop the tomatoes and finely chop the garlic and shallot. Set a colander over a bowl or in the sink.

2. 2

   Combine the tomatoes in the colander with 1 tablespoon salt, the garlic, and the shallot. Stir well, then leave to marinate and drain for 30–60 minutes. Discard the liquid that drains off.

3. 3

   Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8–10 minutes, or until al dente.

4. 4

   Drain the spaghetti, then return it to the pot while it is still very hot.

5. 5

   Add the marinated tomatoes, butter, olive oil, white balsamic vinegar, salt, and pepper to the hot pasta. Toss well to combine.

6. 6

   Divide the spaghetti among large plates. Spoon over any tomatoes and dressing that settled at the bottom of the pot.

7. 7

   Place one piece of burrata on each plate. Garnish with torn basil leaves, and season with more salt and pepper if desired.

Notes

The recipe clipping’s OCR is partly garbled; quantities are taken from the legible recipe text and corroborating on-screen frames. The creator notes that the pasta depends on very ripe, in-season tomatoes. The clipping says to discard the drained tomato liquid; comments suggest saving it, but that is not part of the recipe method.

Nutrition per serving

• main
• pasta
• vegetarian
• summer
• quick
• stovetop