Perfect summer pasta. The only cooking required for this dish is a speedy boiling of the noodles. Once you've got the spaghetti, toss in fresh figs, pink prosciutto, arugula, lemon and burrata. Drizzle on a simple white balsamic vinaigrette, and grab a fork. Perfect for lazy dinner nights, even better for parties. Because this recipe is simple to double, triple or quadruple. If you do plan on serving to guests, just make sure you've generously drizzled the pasta with enough olive oil so as to keep it from sticking as it cools.
Summertimeeeee, and the livin' is....
Wait. Is that a song? Googling...
OMG. YOU GUYS. ITISTOTALLYASONG.
I feel like my human clout just skyrocketed. Because TOP OF MY BRAIN is a song that I didn't even know was a song. By THE divine Mz. Ella Fitzgerald.
So, I'll just be over here, drowning my smugness is summertime pasta and jazz.
Jazz turned up. Piped through the Bluetooth speakers. Playing me into the final hours of this sweet season.
This. This could happen for you, too.
Doooo eeet. Prepare the pasta. Pump the Ella. Live the dream.
We're kinda cool like dat.
(Totally understand if I never see you 'round these parts again. #weirdpost)
Prosciutto Fig and Burrata Pasta
Serves 4-6 | 20 minutes
PROSCIUTTO FIG SPAGHETTI
- 1 boz thin spaghetti, cooked according to package directions
- 1/2 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 Tbsp garlic puree
- 1-2 packages prosciutto
- 1 lemon, finely sliced
- 1 pint fresh figs, halved
- 3-4 cups arugula
- 1 cup loosely packed fresh basil
- 1-2 rounds burrata cheese
Place spaghetti in a serving platter.
Whisk together olive oil, vinegar and garlic puree. Toss spaghetti with mixture, prosciutto, lemon slices, figs, arugula and basil. Arrange burrata halves atop pasta. Salt and pepper generously. Drizzle with a little more olive oil, if desired. Serve immediately. Hot or cold, this pasta is perfection.