Pasta with Cherry Tomatoes & Burrata


Another Melissa Clark winner!

6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
Salt
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste

Cook pasta according to package. Drain and reserve ½ cup of cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.

Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.

Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks

Serves 4.

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Corn Cakes with Summer Salsa


These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6