Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts + Burrata

This pasta dish is an ode to summer produce.  It was inspired by a recipe I came across in the summer eating issue of Bon Appétit.  I adapted it by adding the flavor combinations I crave on a regular basis while also sticking to the ingredients I had on hand.  Feel free to double or triple this recipe for a crowd.  It's very straightforward and simple and relies on the freshest produce for all the best flavors to come through. Get yourself to the farmer's market and start cooking!

Serves 2

Ingredients

• 6-8 oz. spaghetti
• 1/3 cup hazelnuts
• 1 large heirloom tomato (or 2 medium ones)
• 1-2 garlic cloves, crushed
• 1/2 tsp. red pepper flakes
• 1/2 cup basil leaves
• 1/4 cup olive oil
• Kosher salt & pepper
• Burrata (as much as you'd like)

Directions

-Preheat oven to 350 degrees F and toast the hazelnuts on a baking sheet for 8-10 minutes.
-Let the hazelnuts cool, coarsely chop them, and set aside.
-Roughly chop up the heirloom tomato in 1 inch cubes, place in a bowl and season with salt.
-Bring a large pot of salted water to boil and cook the spaghetti until al dente.
-While the pasta is cooking, throw the garlic, red pepper flakes, 1/4 cup basil leaves, half of the chopped tomatoes and half of the hazelnuts and a pinch of salt in a food processor and blend until smooth.
-Drain the pasta and reserve 1/8 cup of the pasta water.
-Add the tomatoes, the blended sauce, the spaghetti, extra pasta water and the remaining hazelnuts and basil to a large bowl.
-Drizzle with olive oil and season with salt and pepper.
-Divide evenly among two bowls and top with generous spoonfuls of burrata.
-Enjoy!

Recipe (Re)creation: Burrata Summer Salad

Happy 4th of July!  I made this lovely little salad for a BBQ I threw over the weekend and it disappeared within minutes.  I based it on this recipe from What's Gaby Cooking.  The key to the salad is fresh, seasonal ingredients.  Look for white peaches, colorful heirloom tomatoes, basil, and fresh white corn at the farmer's market.  With the basil in particular, the smell alone will make you swoon.  When you buy the burrata, make sure its packed in salted water in a little plastic baggy.  It is best when eaten within 24 hours but that shouldn't be a problem.  I guarantee this salad will be gone well before the fireworks can attempt steal its thunder.

Ingredients:

• 2 ears of white corn, shucked and cut off the cob
• 3 heirloom tomatoes, sliced
• 2 white peaches
• 5 ounces burrata, torn
• 6 large basil leaves, sliced thinly
• Sea salt flakes (Maldon is best)
• Balsamic reduction

Directions:

-Assemble all vegetable and fruit ingredients in a large bowl.

-Top with creamy bits of burrata and fresh basil slices.

-Sprinkle with sea salt flakes and drizzle with balsamic reduction.

-Serve (and devour) immediately.