Cold pasta with burrata and sun-dried tomatoes

Cold pasta with burrata and sun-dried tomatoes is a simple and very tasty dish, perfect for hot days. Here is the recipe:

Ingredients

• 320 g of short pasta (such as fusilli or farfalle)
• 200 g of burrata
• 150 g of sun-dried tomatoes in oil
• Fresh basil to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 2 tablespoons of pine nuts (optional)
• 1 clove of garlic (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package for al dente texture.
2. In the meantime, take the burrata out of the fridge to allow it to reach room temperature, and cut the sun-dried tomatoes into strips or pieces, depending on your preference.
3. If you choose to use garlic, you could lightly sauté it with a drizzle of oil and the pine nuts in a pan until the nuts are golden brown, then remove the garlic and let the oil cool down.
4. Drain the pasta and run cold water over it to stop the cooking process and cool it down.
5. In a large bowl, combine the cold pasta, sun-dried tomatoes, aromatic oil with pine nuts (if used), a touch of extra virgin olive oil, salt, and pepper.
6. Tear the burrata with your hands and add it to the pasta along with hand-torn basil leaves, to avoid blackening the basil’s edges with a knife.
7. Mix gently to avoid breaking the burrata too much, adjust with salt if necessary, and let the flavors meld for a few minutes before serving.

The freshness of the burrata and the intense flavor of the sun-dried tomatoes make this dish rich and satisfying at the same time.

Curiosity

Burrata is a cheese typical of the Puglia region, precisely from the city of Andria, and is appreciated for its soft texture and creamy heart. It pairs wonderfully with the sweetness of sun-dried tomatoes, creating a very distinctive balance of flavors.