roasted cherry tomato pasta with burrata
the ultimate summer FLAVOR BOMB
Hello from the other side of the heat wave!
The high today is *only* 92, which is quite an improvement from the triple digit heat indexes we slogged through earlier this week.
To be honest, the past few weeks have sped past at a dizzying speed, in a tornado of travel, visits from family, leading cooking classes, churning out veggie boxes and keeping up with two high energy toddlers. It’s been a steady stream of late nights / early mornings, endless piles of laundry, unwieldy to-do lists, and increasingly dirty fingernails (my 20-month old daughter regularly points at my hands and just says “mama dirty” – LOL, she’s not wrong).
Last Saturday I taught my last cooking class of the summer (I take a break in the heat of the summer and resume classes in the fall), and while prepping for the workshop, I was running on fumes. It had been a long, non-stop week, and I knew I’d need to wring out every ounce of remaining energy to pull the class off.
I’m relieved to report that the class went off swimmingly, and I had the loveliest group out here learning how to eat like farmers. We talked about tips for sourcing local ingredients, how to properly store fresh produce, recipes to reduce food waste, learned about knife skills + homemade vinaigrettes, and whipped up several dishes made from produce that everyone helped harvest. This work isn’t for the faint of heart, but DANG it’s worth it to see the joy on people’s faces as they bite into sun-warm blackberries and sit around a table enjoying one of the freshest meals they’ll ever eat.
All this to say that you better believe that by Sunday night, I tucked myself into bed by 8pm and binged the new season of the Dallas Cowboy Cheerleaders docu-series (IYKYK). And this week I’ve finally gotten to catch my breath and slowly but surely work through the laundry and to-do lists… though, to my daughter’s dismay, my fingernails are still as dirty as ever.
In other news, heat wave and all, this week’s CSA box was our most colorful and bountiful one yet. Tomatoes! Blackberries! Green beans! Eggplant! Zucchini! Cucumbers! Peppers! Basil! This is the abundance we’ve worked for all season long, and it’s such a relief to see the literal fruits of our labor come together.
A reminder that if you have any gardening or cooking related questions, I’m here to help! Send in your questions on our private community HELP LINE, where I’ll always personally answer. There’s no question too big or small. :)
Time to get cooking and dig into this week’s new recipe – roasted cherry tomato pasta with burrata – available for paid subscribers.
I recently realized that every summer I obsess over a new recipe and then proceed to make it over and over and over. Maybe it’s because my brain and body are both a bit fried by June? So as soon as I discover a new recipe that I love, I cook it non-stop because it’s easy and delicious and requires minimal energy.
Back in 2023, my *recipe of the summer* was this late summer pasta with basil & walnuts, and last year it was sheet pan BBQ chicken with chipotle lime corn. And I’m already going to call it for 2025, this year’s recipe of the summer is this dreamyyyyy roasted cherry tomato pasta with burrata.
It’s basically a cherry tomato confit, but in pasta form, and I don’t want to oversell it, but this pasta might change your life?! She’s juicy and sweet and salty and cheesy and fragrant and – let’s just state the obvious – she’s a beauty to look at.
This is a super straightforward 10-ingredient recipe, and because there are so few ingredients, you gotta use the best cherry tomatoes / olive oil / cheese that you can get your hands on. Because really, if there’s one secret to making good and nourishing food, it always comes back to the quality of your ingredients.
So go get yourself some ripe cherry tomatoes, a bottle of good olive oil, a thick wedge of parmesan and a luscious ball of burrata and go make yourself a bowl of this peak-summer pasta perfection.
(And let me know if it changes your life?!)
Keep reading for the full recipe (and a handy 1-page PDF for easy printing).
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Roasted Cherry Tomato Pasta with Burrata
Serves 4