Saturday, August 18, 2012

Arugula and Burrata Pasta

Marilynne introduced us to burrata, which is mozzarella with cream on the inside.  It is delicious.


An easy to put together vegetarian pasta with peppery arugula and creamy burrata cheese. The barely cooked tomato and garlic add a nice punch.
Serves 2
  • 1 cup seeded diced plum tomatoes (small dice)
  • 2 large garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 6 ounces dry spaghetti
  • 2 cups torn arugula leaves
  • 4 ounces burrata cheese torn in small pieces
  • Salt and pepper to taste
  1. In a small bowl combine the diced tomatoes, minced garlic, olive oil, salt, pepper, crushed red pepper, oregano and basil. Park the bowl on the kitchen counter for about an hour (or more) to let the flavors mingle.
  2. When ready to cook, boil the spaghetti in salted water about 2 minutes shy of al dente. While the pasta is cooking, heat the tomato mixture in a large saute pan. Drain the pasta, saving about a cup of the cooking liquid. Add the pasta to the tomatoes and stir in the arugula leaves. Continue to cook, adding some of the pasta cooking liquid, until the arugula has wilted. Off the heat, stir in the burrata and re-season with salt and pepper.


  1. I want to make this but I have a feeling it will be hard for me to find burrata in Kearney. Amazon? :)

  2. I think that if you order it from Amazon you will pay a whole lot more with no guarantee of how fresh it is. Maybe next time you hit the "big" city, you can look for it there.

  3. You could probably substitute fresh mozzarella and come pretty close to the original recipe.

  4. Hi,
    I didn't discover my burrata went bad until I was half way through making this (second time) so I used fresh mozzarella and it was just fine. Go for it Emily!