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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