Capellini with Burrata, Prosciutto, Tomatoes and Basil

While looking through my reader I came across this pasta recipe from Johanne https://frenchgardenerdishes.com/2016/09/08/late-harvest-pasta-with-creamy-burrata-and-salami/ The Burrata cheese caught my attention and I had to explore further.

This cheese resembles a fresh  Mozzarella ball, but when you cut into you will discover a very rich filling of soft Mozzarella pieces soaked in heavy cream. You heard right – heavy cream! The cheese has a shell with the same consistency of regular Mozarella but the filling is almost like cottage cheese, but much creamier and way more delicious 🙂

If you want to see how “trendy” restaurants are serving it check out this link for 24 different ways to use burrata.

http://www.grubstreet.com/2014/10/burrata-dishes-new-york.html

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I changed a few things in this recipe; as Johanne mentioned you can make this to taste using fresh veggies and herbs from your garden or the market. I have two other similar pasta dishes using the bounty of the summer: Ina’s Capellini with Tomatoes and Basil and a Weight Watcher’s version, Capellini with Fresh Tomato Sauce.

This recipe is off the chart and is so good with the saltiness of the prosciutto, the creaminess of the Burrata and the freshness of the tomatoes and basil. Bon Appetit!

Capellini with Burrata, Prosciutto, Tomatoes and Basil

  • 8 oz. capellini
  • tbsp. or two of extra virgin olive oil
  • ground or whole hot pepper flakes (to taste)
  • prosciutto (could use bacon, any kind of salami or pancetta)
  • one or two large tomatoes; peeled, seeded and chopped or use cherry tomatoes, cut in half
  • clove or two of garlic, minced and added to the chopped, fresh tomatoes
  • diced red onion (to taste)
  • if I had a zucchini I would have added that
  • one whole ball of burrata cheese, torn or chopped into pieces (open in the sink as it is packaged in water and it kind of spills out when you open it); the second time I made it a sauce versus chunks of cheese and I liked it that way better – just cut up the cheese and filling into very small pieces
  • basil, minced (to taste) or any herbs of your choice
  • sprinkle or two of Parmesan cheese

Prepare the onions, tomatoes and garlic, burrata cheese and brown the prosciutto; set aside. Cook the pasta – capellini only takes 2-4 minutes to cook. Drain and and place in a bowl.

Toss the pasta with the oil and add some hot pepper to taste. Immediately add the cheese to the hot pasta, then the onions, tomatoes and prosciutto. Top with minced fresh basil and Parmesan cheese if desired and serve.

Comment: I made this recipe twice and the second time I chopped up the outer shell, along with the filling, into small pieces. I placed it all back in the container, covered it and let it sit at room temperature for awhile. It coated the hot pasta really nicely with a few chunks of cheese here and there – I like this way better.

Recipe by cooking with aunt juju

I am linking this to Fiesta Friday #137 where Angie and her two co-hosts, Loretta @ safariofthemind and Natalie @ kitchenuncorked have started the party.

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I actually made this recipe twice I liked it so much. This time I made the cheese more of a sauce versus just chunks of cheese and added fresh Parmesan.  The garlic was a nice addition too…

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49 thoughts on “Capellini with Burrata, Prosciutto, Tomatoes and Basil

  1. Mama Mia Judi! You are a quick study! Your burrata pasta looks absolutely divine! In a pasta, the burrata dissolves easily in a creamy sauce and I like using it best this way too. When we use the burrata as an appetizer, we spread it on a crostini first then load it with other ingredients, like fresh tomatoes and basil. Glad you are a convert Judi!

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    • Thanks – I absolutely love this cheese like you do Johanne – thanks so much for introducing me to it. I keep buying out Whole Foods and I have to wait for them to re-stock LOL. Great suggestion for an appetizer on some homemade bread.

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  2. Gorgeous dish for an appetizer or a quick summer meal Judi. I too had never tried or heard of burrata when I first read Johanne’s recipe. Now that you’ve endorsed it as well, I’ll have to get cracking as my palate demands a taste of this great looking cheese with a tasty center. Nothing quite like fresh tomatoes and basil to round things off nicely. Thanks for bringing this to Fiesta Friday, have a wonderful weekend!

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    • Thanks Loretta – I love the cheese and have some in the refrigerator just waiting to make it again. I know you would enjoy it as well – such fun to cut into it and see all that delicious filling. Then of course fresh tomatoes and basil – how can you go wrong. The recipe is a keeper for sure! Happy Fiesta Friday and enjoy your weekend as well.

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    • Thanks Arlene – the cheese is the best ingredient I have tasted lately and just love it in this pasta dish. Nice change from a tomato-based recipe. Rain today and sunshine tomorrow – have a great weekend.

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  3. I’ve never tried burrata before, but I’ve been hearing a lot about it lately. I can see why, now. It sounds wonderful. This pasta looks really delicious with all the fresh tomatoes and, of course, that cheese. Thanks for sharing it at Fiesta Friday!

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  4. Oh man, this looks so fresh yet creamy and delicious! The boyfriend goes nuts over creamy cheese so I’ll be on the hunt for burrata cheese so I can make this for him! If I can’t find any burrata, what would be the best substitute? Mozzarella? Or would ricotta be better since it’s creamier?

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    • Apparently, it has been popular with many “trendy” restaurants and is often served simply as a starter. I would like it with just some fresh tomatoes and basil or maybe spread on a crostini with a little oil, possibly salt and a basil leaf. It is becoming more available in stores as its popularity grows 🙂 By the way I also found it at one of my Meijer stores.

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  5. Two cheeses make me weak at the knees, manchego and burrata…and Brie…and Boursin…oh well, I guess there are more than two 😄, but burrata is definitely up there. But I’ve only had it on bread, with a little bit of pesto. I’ve never had it in a hot/warm dish like you have here. The thought of it just makes my mouth water…soooo YUM!!

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  6. Thanks Angie – I love all the cheese you mentioned – just surprised that I never had burrata before. It is so good and it was “love” at first taste. I even ate leftovers cold from the refrigerator. I plan to make some homemade bread and try different toppings, pesto would be delicious 🙂

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  7. What a wonderful dish! I resisted burrata because of its trendiness, but fell in love when I finally tried it. If you read my NYC post when we visited and ate at a restaurant in Eataly, we had straciatella as an appetizer, which is the INSIDE of burrata ! Can you imagine how lovely that was!!!

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  8. Hi Judi
    I love burrata and this looks great! I think it adds something to almost any dish and this looks so good I am getting hungry! 🙂

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