Did you know that burrata is literally just mozzarella stuffed with more mozzarella and cream? I don’t care if this is common knowledge, I just want it out there in the open. And to also say, where have you been all my life, burrata?
The last couple of times I’ve visited my parents, my mom has made this really delightful pasta salad with sundried tomatoes, kalamata olives, mozzarella, and tons of fresh tomatoes and basil from their garden. This Sun Dried Tomato Pasta with White Beans & Burrata is my take on my mom’s pasta salad. But if I’m completely honest, this recipe really sprang from a deep-seeded desire to create the perfect vehicle upon which to pile a heart-warmingly large nugget of burrata.
The sun dried tomato and white bean paste is both creamy and tangy. The fresh tomatoes this time of year are out-of-this-world sweet and balance perfectly with the salty kalamatas. The way the burrata melts slightly into the warm pasta when you serve it is most certainly some kind of black magic.
This dish lends itself well to different food preferences. Vegetarian? Gotcha covered. Vegan? Leave out the parmesan and burrata. Gluten-free? Sub in gluten-free pasta. Paleo? I don’t understand you, but probably not so much.
I loved this best the night I made it, served warm, but I won’t lie: I definitely ate it cold straight out of the fridge for a late-night snack the day after. It was (very nearly) equally delicious. And the best part (besides the burrata, sun dried tomato paste, fresh tomatoes and basil, and pretty much everything else) is that this meal comes together in just 30 minutes.
Which leaves me more time to opine about cheese stuffed with more cheese.
- 1 pound penne pasta
- 1 14-ounce can great northern white or cannellini beans
- ½ cup kalamata olives
- 2 cups cherry tomatoes
- 1 cup basil
- ¾ cup grated parmesan
- burrata, for topping (optional, but highly recommended)
- 8 oz. jar sun dried tomatoes
- 3 cloves garlic
- ⅓ cup olive oil
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon salt
- pepper, to taste
- Bring a large pot of water to boil over high heat.
- While waiting for the water to boil, drain and rinse the can of beans, halve the tomatoes, roughly chop the kalamata olives, and chiffonade the basil.
- When water is boiling, add the pasta and cook according to package instructions until al dente.
- While pasta is cooking, drain the sun dried tomatoes and place in the bowl of a food processor. Add the olive oil, capers, salt, pepper, lemon juice, and ⅓ cup of the white beans. Peel the garlic cloves and place them in a microwavable safe container filled with water (I used a small coffee mug). Microwave the garlic on high for two minutes and then put the garlic cloves into the food processor, reserving the liquid from the garlic. Turn the food processor on and grind the sun dried tomato mixture into a paste.
- When the pasta is al dente (and not a minute past!) remove from heat and drain. Place the pasta into a large bowl and toss together the pasta with the sundried tomato paste, adding in about a quarter to a half cup of the reserved garlic water. Once evenly coated, toss in the remaining beans, fresh tomatoes, kalamata olives, and basil.
- Top generously with grated parmesan and burrata, if using.