It’s never too hot. If you forget to wear sunglasses, you’ll be blinded. When the AC stops working, and there is no repairer available, you’re blinded. Your feet burn badly because you forgot to apply sunscreen. You can bake at a baseball match for hours.
Nope. I am not a summer girl at all.
It was all good until now.
This pasta summer has healed all my summer woes. Every one.
As I did last weekend, I’ll bake at a Dodgers baseball game. We left the game in the top of 2nd inning because it was too hot.
I hope Summer sticks around for a while longer. This 25-minute pasta is pretty epic.
You’ll be surprised at what awaits you. Don’t let the simple appearance fool you. The burrata, basil leaves torn into pieces, and slightly smashed cherry tomatoes are a bomb.com.
- 12 ounces spaghetti
- Divided into three tablespoons plus one teaspoon of extra virgin olive oil
- Cherry tomatoes – 1 pound
- Four cloves garlic, minced
- One shallot, minced
- 1/4 teaspoon red pepper flakes crushed
- Red wine vinegar, two teaspoons
- To taste, add Kosher Salt and freshly ground Black Pepper
- 8 ounces burrata cheese
- Fresh basil leaves torn into 1 cup
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well, and add one teaspoon of olive oil. Set aside.
- Heat the remaining three tablespoons of olive oil in a large pan over medium-high heat. Add the tomatoes, garlic shallot, and red pepper flake. Stir occasionally as you cook, for about 5 minutes or until the tomatoes start to burst.
- Remove from heat. Add red wine vinegar and season to taste with salt and pepper.
- Serve immediately with the tomato mixture and topped with basil and burrata.