Tomato spaghetti with burrata

There is an old saying in Naples that you shouldn’t serve parmesan with tomato pasta. But they say nothing about burrata, so…

Summertime I am fond of burrata which goes very well with tasty tomatoes, fresh basil, and olive oil. The following easy pasta recipe makes a colourful summer lunch.

2 servings 

About 3 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
1 tsp. Provençal herbs
Freshly ground black pepper
200 ml good, preferably organic, tomato sauce
About 8 cherry tomatoes or 2 tomatoes coarsely chopped
2 tbsp. black olives, pitted and sliced
1 burrata
Fresh basil leaves
Spaghetti for 2 servings

Warm 2 tbsp. olive oil over medium heat in a large skillet. Sauté the shallot and garlic about 10 minutes until soft. Add the Provençal herbs, black pepper, tomato sauce, and black olives to the pan and mix.

Meanwhile cook the spaghetti, drain and add to the pan. Mix with the tomato sauce until the pasta is evenly coated.

Divide the tomato spaghetti into the bowls, and top the pasta with ½ burrata. Place some cherry tomatoes or chopped tomato on the side, drizzle over a little olive oil and decorate with fresh basil leaves.