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
This version of avocado toast from F&W takes things to the next level. So good!
2 cups strawberries, hulled and quartered
1 avocado cut into 1-inch pieces
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
Salt and pepper
Four 1-inch-thick slices rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove.
Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil.
This is from Bon Appetite – it is perfect for a hot meatless Monday. The flavored are amazing.
½ small romaine heart, coarsely chopped
¼ English hothouse cucumber
1 c kale leaves
¾ c cilantro leaves with tender stems
2 TBSP lime juice
Tomatoes And Assembly
1 slice thick country-style bread
3 unripe green tomatoes, sliced ½ inch thick
1 TBSP red wine vinegar
8 ozs burrata or fresh mozzarella, torn into pieces
1 bunch scallions, thinly sliced
1 jalapeño, thinly sliced
½ c toasted pine nuts
1 c cilantro leaves or pea shoots with tender stems
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes and bread on both sides with oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ c green juice. Season with salt and pepper, top with burrata.
Toss scallions, jalapeño, pine nuts, breadcrumbs, 2 TBSP green juice, and remaining 3 TBSP oil in a medium bowl; season with salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with salt.
1 lb thin asparagus
2 tsp olive oil
Salt and pepper
1/4 c golden raisins, soaked for 10 min in hot water
1 ball burrata cheese, split in half
1/8 c toasted pin nuts
Preheat oven to 425.
Toss asparagus with olive oil, salt and pepper. Roast for 10 – 12 minutes until they start to brown.
Divide among two plates, top with burrats, raisins, pine nuts, chives and aleppo.
This is a quick and simple dish, perfect for a weeknight meal.
1/4 c olive oil
3 cloves garlic, mince
Red pepper flakes
2 Pints cherry tomatoes, Halved
Salt & pepper
4 TBSP minced basil
1 tsp balsamic vinegar
1 lb pasta
10 oz Burrata, diced
In a 12 inch skillet, heat the olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper.
Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside.
Cook the pasta in a large pot of lightly salted boiling water and cook according to package. Drain and add to the tomato mixture, toss to mix well. Stir in burrata and serve.