TOMATO AND BURRATA PASTA

Is a delicious and creamy dish that combines the sweetness of cherry tomatoes with the rich flavor of burrata cheese.

Pasta with tomatoes and burrata is a classic Italian dish that is beloved all over the world. This simple yet delicious recipe brings together the flavors of fresh tomatoes, creamy burrata cheese, and al dente pasta to create a dish that is both comforting and elegant.

To make pasta with burrata and tomatoes, you will need: pasta, cherry tomatoes, garlic, olive oil, salt, pepper, and of course, burrata cheese. The key to making this dish is to use high-quality ingredients.

Serve the pasta with burrata cheese and tomatoes immediately, garnished with fresh basil, spinach or parsley if desired. The creamy burrata cheese pairs perfectly with the tangy tomatoes and the al dente pasta, creating a dish that is both rich and refreshing.

One of the great things about pasta with tomatoes and burrata is how versatile it is. You can add additional ingredients to the dish, such as fresh herbs or chopped nuts. You can also use different types of pasta, such as spaghetti, penne, bucatini, fettuccine, linguine or fusilli.

Pasta with tomatoes and burrata is a simple yet flavorful dish that is perfect for any occasion. Whether you are cooking for yourself or for a crowd, this dish is sure to impress. So the next time you are looking for a quick and easy meal that is both delicious and nutritious, give pasta with tomatoes and burrata a try!

How to serve burrata on pasta? On the plates gently stir the cheese into the pasta and tomatoes until it is just starting to melt.

On top of individual servings: For a more elegant presentation, you can add a piece of burrata cheese on top of each individual serving of pasta. This works well for dishes like spaghetti or linguine, where the pasta strands can be easily twirled around the cheese.

Garnish: You can also use burrata cheese as a garnish for pasta dishes. For example, you could serve a simple tomato sauce pasta and top it with a small ball of burrata cheese, some fresh herbs like basil or parsley, and a drizzle of olive oil.


Burrata Tomato Pasta

PREP TIME COOK TIME MAKES
10 minutes 10 minutes 2 servings

INGREDIENTS (serves 2)

  • 6,5 oz (180 g) spaghetti
  • 2 ball of burrata cheese
  • 1 cup (150 g) cherry tomatoes
  • 2 regular tomatoes (or 150 g canned tomato puree – passata)
  • 3 sun-dried tomatoes
  • 1 cup spinach leaves
  • 1 clove garlic
  • 2 tbsp pine nuts
  • 2 pinches of oregano or Provencal herbs
  • 1 pinch of chili pepper
  • 1.5 tbsp butter
  • 1.5 tbsp olive oil for frying
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp red wine or 1 splash of balsamic vinegar

INSTRUCTIONS

  1. Blend the regular tomatoes into a puree if not using canned tomato puree.
  2. Cut the cherry tomatoes in half.
  3. Slice the garlic into thin pieces.
  4. In a pan, melt half of the butter and add the frying oil. Add the garlic and cook on low heat for 2-3 minutes, making sure the garlic does not change color.
  5. Add the tomato puree, herbs, and chili pepper. Cook and stir for 5 minutes.
  6. Pour in the wine and cook for 2 minutes until it evaporates.
  7. Meanwhile, cook the pasta according to package instructions.
  8. Add the cherry tomatoes, sun-dried tomatoes, spinach leaves, and pine nuts to the tomato sauce. Season with salt and pepper.
  9. Add the cooked pasta, remaining butter, and 3-4 tbsp of the pasta water. Cook and stir for 1 minute.
  10. Divide the pasta onto plates and place a torn by hand ball of burrata on the side. Season the burrata with salt and drizzle with extra-virgin olive oil.


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Forshmak

Herring appetizer with potatoes and warm creamy onions

My grandma always made forshmak with potatoes, and everyone I knew growing up made it that way (I’m from Kharkiv, Eastern Ukraine).

So the classic Odessa version with apple and white bread is unusual for me. I also don’t like forshmak that’s been ground into a paste. I like my herring chopped with a knife or twisted with a coarse mesh through a meat grinder to keep the texture. For many, it will seem unusual to add fried onions, but warm fried onions add a lovely creamy note to this dish.

Forshmak with Herring and Potatoes

PREP TIME COOK TIME MAKES
10 minutes 10 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • 3 (250 g, 9 oz) salted herring fillets
  • 2 (125 g, 4.5 oz) medium potatoes, boiled in their skins
  • 1 (80 g, 3 oz) small onion
  • 1 tbsp butter
  • 1 tbsp oil for  frying 
  • 2 tbsp chopped chopped onion
  • 2 tsp unrefined sunflower oil, optional
  • Black pepper

INSTRUCTIONS

You can find a short video recipe of Forshmak in my Instagram. Let’s be friends!

  1. Boil the potatoes in their skins until tender and peel.
  2. Peel and dice the onions into small cubes. Heat vegetable oil in a frying pan, add butter, add onions and cook, stirring over low heat, until soft. Onions should only slightly change color to light golden and become soft.
  3. Finely chop the herring fillets with the knife.
  4. Shred the potatoes with a fine grater or crush them with a fork. Mix them with fried onions and the oil you used. Then add herring, green onions, unrefined sunflower oil, and black pepper and mix. Serve with warm toast made of dark bread.


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Beet Hummus

An easy and quick Beet Hummus recipe

Bright, deliciously, healthy beet hummus, very easily made recipe for beetroot hummus from baked or boiled beets, chickpeas and tahini. Enjoy with warm pita bread.

Beetroot Hummus

Recipe

PREP TIME COOK TIME MAKES
5 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 1 large cooked beetroot (250 g, boiled or baked and peeled)
  • 16 oz (450 g) canned chickpeas (or boiled)
  • 3 tbsp (70g) tahini
  • 2 garlic clove
  • ½ lemon (2-3 tbsp) lemon juice
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil
  • ⅔ tsp salt
  • ⅓ cup (40 g) walnuts for serving

INSTRUCTIONS

You can find a short video Beet Hummus recipe in my Instagram. Let’s be friends!

  1. Cut boiled or baked beets into pieces.
  2. Set aside 2 tbsp of whole chickpeas for garnish.
  3. Put the rest of the chickpeas, beetroot, tahini, lemon juice, chopped garlic, coriander and cumin, olive oil and salt into the blender bowl.
  4. Blend until smooth. Check the texture and try. Add a bit chickpeas water if needed.
  5. Place in refrigerator for at least 30 minutes.
  6. Roast the walnuts in a dry frying pan. Chop with a knife.
  7. Put hummus on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and walnuts, drizzle with olive oil.


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Egg Fish Sandwich

A great quick snack recipe.

A great quick snack recipe. You can take the onions out of the recipe and make this for breakfast. For the sandwich, any smoked, salted or even canned fish will do. It can be salmon, tuna, cod, sardine or mackerel.

PREP TIME COOK TIME MAKES
15 minutes 5 minutes 1 servings

INGREDIENTS (serves 1)

  • 3–4 pieces of herring or other fish
  • 1 egg
  • 1 tsp mayonnaise
  • ½ tsp Dijon mustard
  • 1 slice of bread
  • 2 to 3 rings of red onion
  • 1 spring of diil
  • Salt
  • Pepper

INSTRUCTIONS

You can find the video recipe of Egg Sandwich in my InstagramLet’s be friends!

  1. Hard boil an egg. Put into a pot with cold water, bring to boil and boil for about 10 minutes.  Let it cool and peel it from the shell. Dice and place in a bowl.
  2. Mix the eggs with salt and pepper, Dijon mustard and mayonnaise.
  3. In a dry frying pan, toast the toast. You can use a toaster.
  4. Place the egg salad on the toast, top with the pieces of herring, then a sprig of dill and thinly sliced onion rings. 

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Bestsellers

Zucchini Carrot Fritters

Tasty vegetable fritters for the whole family

Delicious and healthy vegetable pancakes for the whole family. You can use gluten free flour if you like. Serve just like that or I’ll serve it with sour cream, fried eggs and bacon or salty salmon. You can also make these fritters with just zucchini. Remove the carrots and add a double portion of the zucchini.

PREP TIME COOK TIME MAKES
15 minutes 12-20 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 zucchini (480 g, 17 oz)
  • 2 carrots (250 g, 9 oz)
  • ⅓ cup (40 g) all-purpose flour
  • 2 eggs
  • 3 tbsp chopped green onion
  • ½ tsp ground coriander 
  • 1 pinch dried garlic
  • ½ tsp black pepper
  • 1,5 tsp salt

INSTRUCTIONS

  1. Grate the zucchini and carrots on a coarse grater. Salt and stir. Leave for 10 minutes. Squeeze out the juice well.
  2. Add spices, onion, eggs and flour. Stir. 
  3. Heat a frying pan with oil. Spoon the mixture into the frying pan, cover and fry on both sides over medium heat (about 8 minutes each side).

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CANNED CHICKPEA HUMMUS

An easy and quick recipe for the perfect canned chickpea hummus.

It’s really hundreds of times better than ready-made hummus in a jar with a bunch of preservatives. Buy a can of tahini and canned chickpeas and you’ll have homemade hummus anytime in 5 minutes. Of course, you can use not only canned, but also boiled chickpeas.

Canned chickpea hummus

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 14 oz (400 g) canned chickpeas
  • 3 tbsp tahini
  • 1 garlic clove
  • 2 tbsp lemon juice or juice of ½ lemon
  • ½ tsp salt
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil

INSTRUCTIONS

You can find a short video recipe in my Instagram. Let’s be friends!

  1. Set aside 2 tbsp of whole chickpeas for garnish.
  2. Put the rest of the chickpeas with liquid, tahini, lemon juice, chopped garlic, spices, oil, and half the salt into the blender bowl.
  3. Blend until smooth. Check the texture and try. Add more water and salt if needed. 5 tbsp of water and ½ tsp of salt were enough for me.
  4. Place in refrigerator for at least 30 minutes.
  5. Put it on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and drizzle with regular or spicy olive oil. Sprinkle with chili or paprika to taste.


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SPICY CAESAR SALAD WITH CHICKEN, AVOCADO, AND PERFECT DRESSING

People tell me this is the best Caesar salad they’ve ever had. I tend to believe them. Try this dressing, it is perfection.

People tell me this is the best Caesar salad they’ve ever had. I tend to believe them. Try this dressing, it is perfection.

Lettuce. Definitely use Romaine lettuce, not iceberg – it’s bitter. If you got a mini Romaine, that’s even better.

Chicken. Use chicken fillets. Alternatively, use cleaned fried or grilled shrimp or lightly salted salmon.

Avocado is not usually included in Caesar, but it really should be there. Try it.

Bacon and breadcrumbs. If you are on a diet or it goes against your diet, you can skip these ingredients.

Tomatoes. Please use cherry tomatoes.

Dressing. Yes, anchovies are a must! The first time, you can make the dressing without Worcestershire sauce. But please use anchovies. If you don’t want to make the base for the dressing yourself, you can use 100 grams of ready-made mayonnaise and add anchovies, garlic, and Worcestershire sauce to it.

Yolks for the dressing. You can use the yolks of quail eggs, in which case use 5 yolks, instead of 1 chicken yolk. Or use pasteurized yolks from a bag.


Spicy Caesar Salad with chicken, avocado, and perfect dressing

Recipe

Spicy Caesar Salad with chicken
Spicy Caesar Salad with chicken
PREP TIME COOK TIME MAKES
10 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 head of Romaine lettuce
  • 350 g (12 oz) cherry tomatoes
  • 2 chicken fillets (500 g, 17 oz)
  • 1 avocado
  • 4 strips of bacon
  • 1 fresh chili pepper
  • 2 slices of bread
  • 2 tbsp grated parmesan
  • 2-3 tbsp vegetable oil
  • Ground black pepper

Dressing:

  • 2 chicken egg yolks (or 40 g, 1.5 oz pasteurized egg yolks from a bag)
  • 5.5 tbsp (80 g, 3 oz) olive oil (without a strong flavor)
  • 2 tsp Dijon mustard
  • 1 tbsp grated parmesan
  • 5 anchovy fillets
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce

INSTRUCTIONS

  1. Separate the lettuce leaves, coarsely chop or tear with your hands them, and pour ice water over them. This way they’ll soak up the moisture, come to life, and become crispier. Keep the leaves in water until you are ready to mix the salad. Then rinse the leaves in a colander and lightly dry on a paper towel. Or use a salad spinner.
  2. Place the bacon strips in a cold skillet and fry over low heat on both sides until golden. Dry the bacon on a paper towel. Save the fat in the skillet.
  3. Prepare the dressing. Use the small bowl of a food processor or an immersion blender. Blend the yolks with the mustard. Pour in the oil a bit at a time. The mayonnaise should be very thick. Add the crushed garlic, anchovies, lemon juice, and Worcestershire sauce. Blend until smooth. Add the parmesan. Mix.
  4. Cut the chicken into flat slices. Lightly salt and pepper.
  5. Remove the burnt bacon bits from the skillet with a paper towel. Add vegetable oil to the pan and increase the fire. Fry the chicken pieces on both sides until golden. Transfer to a paper towel.
  6. Break the bread with your hands and toast it in a dry skillet (no oil). Remove from the heat and drizzle with olive oil.
  7. Cut the cherry tomatoes in half. Peel and coarsely chop the avocado. Thinly slice the chili.
  8. Mix together the lettuce leaves, tomatoes, and avocado. Toss with the dressing. And stir with your hands. It may seem unpleasant to do, but the dressing is thick and it is best distributed with your hands. Don’t add salt, the anchovies in the dressing are salty.
  9. Place the salad in layers. First, a layer of salad, then add a few pieces of chicken. Cover with a layer of salad, then more chicken pieces, and the rest of the lettuce on top.
  10. Cut the chili into rings.
  11. Add croutons and chili rings, sprinkle with grated Parmesan, and season well with fresh ground pepper. Serve immediately.

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ROAST BEEF SALAD

Make this simple salad when you have some left over roast or steak from the day before dinner.

I make this salad when I have some roast beef left over from Vitello Tonnato or left over steak from the day before. Simple and delicious.


Salad with Roast Beef

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 230 g (8 oz) cooked roast beef
  • 250 g (9 oz) small red potatoes
  • 220 g (8 oz) radishes
  • 220 g (8 oz) cucumber
  • 2-3 C mixed salad leaves (I use arugula and spinach)
  • 20 g (0,5 oz) canned chili peppers (optional)

For the sauce:

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp capers

INSTRUCTIONS

  1. Mix all the dressing ingredients. Add chopped chili peppers.
  2. Wash the potatoes and boil them in their skin until tender. Cut into 2-4 pieces. Gently toss the hot potatoes in the dressing.
  3. Trim the radishes on both ends and cut into 4 pieces. Cut the cucumber lengthwise into 4 pieces and chop coarsely.
  4. Mix the vegetables, spinach, and arugula. Toss and place on plates. Lay thin slices of roast beef on top and serve immediately.

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What to Cook This Week?

BEET SALAD WITH GOAT CHEESE, ARUGULA AND BLUEBERRIES

A light salad, the best partner for a dry red wine

A light spicy salad, the best partner for a dry red wine.


Beet, Arugula, Goat Cheese and Blueberries Salad

Recipe

PREP TIME COOK TIME MAKES
5 minutes 10 minutes 2 servings

INGREDIENTS (serves 2)

  • 300 g (10 oz) cooked beets (boiled or baked)
  • 100 g (3.5 oz) soft goat cheese
  • 30 g (1 oz) walnuts
  • 30 g (1 oz) cashews
  • 70 g (2.5 oz) blueberries
  • 1 cup arugula
  • 1.5 tbsp honey
  • 1.5 tbsp lemon juice
  • 1.5 tbsp olive oil
  • 1 tsp non-spicy mustard

INSTRUCTIONS

  1. Coarsely chop the walnuts. In a dry skillet, toast the cashews along with the walnuts.
  2. Mix all the ingredients for the dressing in a large bowl. Add a couple pinches of salt.
  3. Peel and slice the beets. Put them in a bowl with the dressing and stir it. Let stand for 5 minutes.
  4. Layer the beets, cheese slices, arugula, and blueberries. Sprinkle with nuts. Serve.

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What to Cook This Week?

MANGO AVOCADO SALSA

A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili.

How does it taste? So light and flavorful. A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili. I very love this salsa.

What to serve it with? I like to eat it with shrimp or chicken and rice.

You can put together a full-bodied, delicious bowl with it. Boil basmati rice, round sticky rice, or Japanese rice. Prepare grilled shrimp or pan-fried peeled shrimp and serve with this salsa. You can also fry or roast white fish fillets or calamari.

I make this salsa with Sweet Chili Sauce. I have this naturally spicy sweet sauce without tomatoes or starch, and I add a whole tablespoon of it because I like it spicier. You can use your favorite hot sauce to taste, or finely chop fresh chili, or just add a pinch of ground chili. If you don’t like spicy, don’t add anything.

How to make Mango Avocado Salsa?


Mango Avocado Salsa

Recipe

Mango Avocado Salsa
Mango Avocado Salsa
PREP TIME COOK TIME MAKES
3-5 minutes 5-7 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • ½ ((200 g pulp) mango
  • 1 (220 g with pit) large or 2 small avocados
  • 2 (25 g) shallots
  • 2 tbsp chopped coriander
  • 1 tbsp Sweet Chili Sauce or any spicy sauce (see the options above)
  • ¼ lemon or ⅔ tbsp juice
  • 1 pinch of salt

INSTRUCTIONS

  1. Slice the mango and avocado into small cubes. Finely dice the onion and cilantro.
  1. Mix all the ingredients, add hot sauce, salt, and lemon juice. Stir and serve immediately.


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What to Cook This Week?