I know, I have been away for awhile. Work sort of sidelined my blogging and cooking time. But I have a new little favorite to share with you.

After working all day I want to come home and make something quick. I saw Giada cooking a Fusilli Caprese Pasta and it gave me the inspiration to switch it up a bit. I used fresh angel hair pasta and bought some of those super sweet tomatoes. Instead of regular mozzarella I used burrata cheese. It is softer so instead of dicing I spooned it out. I also added a little kick with pepper flakes and deepened the flavor of the sauce with a splash of balsamic vinegar.

It is so flavorful and you can make it in minutes!

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You may have noticed that I love lemons and am always drawn to recipes featuring lemons, especially Meyer Lemons. On my first visit to Italy I went down to Positano, this beautiful coastal town on the Amalfi Coast. Lemons are part of the region. Limoncello is from that region and in every restaurant lemons were part of the menu.

One night we went to Il San Pietro Di Positano Hotel, where they featured a pasta with lemon cream sauce. This hotel is amazing and the food was too. It was very light and bursting with flavor. When I came home I found that my Trattoria cookbook, by Patricia Wells had a recipe for something similar. Since then many chefs have featured a version of this dish on their TV shows or websites. I have made a few additions, a pinch of chili pepper and julienned basil. I agree with Patricia Wells that this sauce demands fresh pasta. I used angel hair here but linguine would work just as well.

It goes great with grilled fish or chicken, even with a salad.

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