With summer just a few minutes away (or so we hope), meals are getting simpler yet packed with flavor. No one wants to be slaving away at the stove to feed their families on hot summer days and nights, so this recipe for Burrata & Prosciutto Pasta is just what you need in your weekly dinner recipe rotation.
I promise you, this pasta recipe is as easy as it can get – main ingredients being: pasta, prosciutto, burrata, and basil. Add-ons include a hot chili oil that will make your lips tingle just enough, plus a sprinkling of spring peas. Burrata & Prosciutto Pasta, it’s what’s for dinner if you love pasta, easy summer nights, and indulging in amazing cheese and charcuterie.
After returning from Italy this past March, I couldn’t go back to regular cheeses just yet. During our time in Bologna, Venice, and Rome, we consumed about a pound of cheese a day, 1/2 of that always being burrata or it’s gorgeous cousin straciatella. Equally, the cured meat situation in Italia had us stocking our New England fridge with all sorts of meats, prosciutto being the top favorite. So it was obvious that this pasta had to happen – a recipe that could not be easier, I promise.
The key to this recipe is the flavorful hot oil mixture that’s drizzled all over the pasta. If you’re cooking this for kids, you might want to exclude the red chili pepper flakes, but if your kids and family love spice, this is a must! Olive oil and butter are melted together and seasoned with the pepper flakes, sea salt, and freshly cracked pepper, along with some minced garlic. The combination of all of this seriously makes for a slippery sauce that when slurping the noodles, make your lips quiver in happiness.
The best part of this recipe is that this pasta can be served hot, warm, or room temperature, so it’s perfect to bring to parties as well – it’s like a cheese platter served over the most carbolicious pasta ever. Twirl your fork into this recipe and enjoy the coming summer nights – you deserve it!
Photography by Stacey Rupolo / Recipe by Cooking with Books
- 1 pound pasta, spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, diced
- 1 teaspoon red pepper flakes
- ½ cup fresh basil
- ¼ cup watercress
- ½ pound fresh burrata, slightly torn
- ¼ pound prosciutto, slightly torn
- 1 cup frozen peas, thawed
- Cook pasta all dente and reserve.
- In a small saucepan, heat up olive oil, butter, garlic, and red pepper flakes. Season with salt and pepper.
- Once ready to serve place watercress on bottom of plate and top with pasta. Drizzle over hot oil mixture and get creative! Top with torn burrata, fresh basil, prosciutto slices, and spring peas.
- Serve warm or room temperature.
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