My wife and I traveled around Italy after we got married. In Florence we had a beautiful, delicious and unassuming dish that we’ve been making ever since. It’s all of those things whilst also being quick to make—perfect for when you’re feeling squeezed for time but still want to eat well.
Today, as it turns out, was one of those days. On the way to the pharmacy—just before closing—I stopped by Berkeley Bowl to grab the ingredients. I’ll share the original below and the substitutes I used.
- Trofie (I used Campanelle)
- Burrata (I used mozzarella)
- Pesto (bought fresh or made)
- Cherry Tomatoes
- Olive oil
- Sea salt
- Put the water on to boil; salt it like the summer sea.
- Whilst the water is boiling, slice the tomatoes; cut them in half lengthways, and then in half again for quarters. Salt them generously (come on, more than that—life is far too short).
- Once the water is boiling, add the pasta (you do you).
- You’ve earned a lovely break; grab a fork and eat some perfectly-salted tomato slices (go on, a few more than that).
- Once the pasta is al dente (please, thank you), drain it; reserve a little of the pasta water (you’ll use it in the next step).
- Return the pasta to the pan and stir through the pesto; add a splash of the pasta water (you’ll know when it’s enough).
- Plate the pasta, scatter an obscene amount of the (remaining) sliced tomato throughout, and top it all with the burrata; finish with a few grinds of black pepper and a drizzle of olive oil.
- Enjoy, knowing that you have a small taste of Florence and a shared experience with us (for which we’re very glad).