Late Harvest Pasta with Creamy Burrata and Salami

Burrata improves the flavor of summer and the flavor of life!” Unknown

When life lands you in temporary housing, that’s no excuse to not cook a simple yet delicious meal and  be transported to the south of Italy!  This recipe is a springboard to creativity:  it can be adapted to your tastes and to what is seasonal. In a big bowl I tossed half a pound of hot thin spaghetti with a few glugs of olive oil and some hot pepper flakes.  To this I added 2 oz of thinly slivered dry salami, quickly heated in a pan until crispy(pancetta, sausage or bacon would sub well here) then threw in blanched corn kernels from 1 ear, a chopped tomato, a tablespoon of diced red onion and a handful of fresh basil.  Coming in at the end, the pièce de résistance, a whole ball of fresh burrata at room temperature, gently broken into creamy chunks.  Wildly flavorful, full of texture and color, starring the bounty of the late summer harvest, it was an ode to the simple weeknight dinner. The rich creamy burrata put it over the top.   This one’s going on repeat, temporary housing or not!

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Served 2 with some leftovers.


25 thoughts on “Late Harvest Pasta with Creamy Burrata and Salami

  1. It’s 8:30 in the morning and this is making me very hungry Johanne! I love this kind of pasta especially using the end of the season ingredients like tomatoes, corn and basii. I hate for the summer to end don’t you? I have never used Barrata – suprise as I love just about any kind of cheese. Will have to check this out…

    • Oh Judi, run and go buy some burrata. You will be swooning! It is fresh mozzarella filled with CREAM! Best at room temperature. I usually just cut up tomatoes and basil, set it around a ball, crack some black pepper on top and drizzle with good olive oil and serve it with grilled bread. Heaven. Sooooo good!

      Johanne Lamarche


  2. Pingback: Arugula Salad with Corn & Burrata | thebrookcook

    • Good morning Loretta! TJ, Wegmans, Whole Foods or any good Italian purveyor would have burrata. It is becoming more popular and easier to find right next to fresh mozzarella. Once you have it, you will never forget it! We first had it at Ardé Osteria in Wayne, PA, where they have their own source for it. Enjoy!!!

      Johanne Lamarche


  3. Pingback: Capellini with Burrata, Prosciutto, Tomatoes and Basil |

  4. Simple and fresh – it sounds sooo good! Maybe now that Burrata’s become more popular, it will be less expensive! I’ll have to check TJ’s! I almost hate to go in there…especially now that I’m dividing my time back and forth from the city to a small town – I’ll want to go wild and stock up before going back to the folks!!

  5. Namaskaram Johanne – love this pasta dish, I think this is exactly what I need now to get over my dreadful flu 🙂 🙂 – love love the photography and once I am better I am sure I will find many more recipes to my personal liking. Glad I found you – now I am a follower 🙂

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