Simple, weeknight cooking should involve this bucatini with tomatoes and burrata. Topped with corn, parmesan cheese, basil and a little lemon zest.
With the weather cooling down and the last of tomatoes collected, I’m sharing a recipe that can easily be made with home grown or store-bought tomatoes. The bursting flavors of summer might be fading but these tomatoes are not. Adding crunch with the raw corn and the creaminess of the burrata makes this pasta a match made in heaven with the deliciously light, bright, creamy Cakebread Cellars Napa Valley Chardonnay.
WHAT’S BUCATINI PASTA YOU ASK?
Bucatini pasta is a thick, spaghetti-like pasta with a hole running through the centre. That’s right. A little hole, that runs all the way through the noodle! Spaghetti or linguine get coated with sauce, with bucatini, it gets coated and filled with sauce! The hollow centre delivers more sauce with each bite! I’m all about the sauce. Are you?
Let’s talk about the wine I chose to pair with this delicious bucatini pasta with tomatoes and burrata.
ABOUT CAKEBREAD CELLARS
- Cakebread Cellars is one of the most esteemed and successful wineries in California’s famed Napa Valley.
- Each of the Cakebreads has contributed his or her individual talents to produce a harmonious, synergistic blend. Jack and Dolores Cakebread are the founders, and their sons Bruce and Dennis are now at the helm, ensuring family traditions and passionate commitment for the next generation.
- In 1973 Cakebread Cellars began with the vineyard lands on the original 22-acre property in Rutherford. Over the years, the family has acquired additional vineyards throughout Napa Valley and the North Coast. Today, the winery owns 15 sites totaling 560 vineyard acres in Carneros, Rutherford, Howell Mountain and Anderson Valley.
To make today’s recipe, you will only need a few ingredients and there are high chances you already have some of them in your kitchen! All it takes to make this beautiful dish are some tomatoes, olive oil, a bit of butter for the pasta, fresh basil, lemon, fresh corn, burrata and Parmesan.
Best way to release the sweet flavors from tomatoes is roasting them until they burst with flavor. Juices and flavor are released to makes a simple sauce for this dish. If you aren’t into tomatoes or can’t find good ones, try my pesto with this pasta, arugula basil pesto, it would add a great flavor too.
Grab all your ingredients and get cooking. Open a bottle of Cakebread Cellars Napa Valley Chardonnay and your ready to enjoy your meal.
MAKE IT YOUR DINNER TONIGHT
This recipe takes about 30 minutes from start to finish, and it’s a great option for lunch or dinner. Takes a minimum of ingredients and effort to prepare. As a result offers a maximum of flavours, with juicy, sweet tomatoes and fresh, fragrant basil and lets not forget the cheese. Classic combination which is a guaranteed crowd pleaser!
Thank you for supporting the brands that I enjoy working with. This post was sponsored by Cakebread Cellars. All opinions stated are my own.
Simple, weeknight cooking should involve this bucatini with tomatoes and burrata. Topped with corn, parmesan cheese, basil and a little lemon zest.
- 8 oz bucatini pasta
- 2 tbsp unsalted butter
- 2 cups parmesan cheese, freshly grated
- 2 burrata balls
- 1/2 lemon, zested
- 1 cup fresh corn or frozen
- 3-4 leaves fresh basil, for garnish
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- 1/4 tsp sea salt for tomoatoes
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Preheat oven to 400F. Line baking tray with parchment paper, add tomatoes sprinkle with sea salt and drizzle olive oil, mix around until fully coated. Bake for 20-25 minutes.
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While tomatoes bake. Boil water, salt to taste. Add bucatini pasta and boil per package instructions with 2 minutes under. Drain pasta, reserve 1 cup of pasta water.
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In a pan, add pasta, butter and 1/2 cup pasta water (add more if needed), cook until butter melts. Now add the freshly grated parmesan cheese, mix well, taste for seasoning and adjust. Add fresh corn, toss in the roasted tomatoes with a bit of the oil that they baked in.
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Mix well and plate in a bowl. Add in the burrata cheese, one in each bowl. Sprinkle a bit more parmesan cheese if needed. Garnish with a sprig of basil and enjoy while hot. Pour a glass of wine to pair with the meal.
If you make my BUCATINI WITH TOMATOES AND BURRATA, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each comment. And of course, if you do make this recipe, don’t forget to also tag me on INSTAGRAM! Looking through the photos of recipes you all have made is my favorite! Thank you for your support.
xoxo,
LENA
As a single mom that works full time, I like to have an arsenal of dishes that I can make quickly after work and my daughter will eat. Not only was this fast but it is SO GOOD and my daughter loved it. I have started roasting my tomatoes like this for other dishes as well. Thank you for sharing!!
Absolutely loved this recipe! It was super easy and fast to make. It was my first time trying bucatini and it was sooo delicious. I served bread on the side and a glass Chardonnay. Just perfect!!
It is really a healthy and delicious recipe with full of nutrients. As a Nutritionist i can say this nutritious food will enjoyable for anybody. Thank you so much for sharing this recipe, I will must try to home.