This fresh, vibrant dish is a rich and flavorful blend of savory tomatoes, warm pasta, and creamy burrata cheese.
Prep time: 10 minutes | Cook time: 10-15 minutes | Serves: 2-3
Ingredients
- 1 lb Heirloom tomatoes: Use a mix of colors (Purple Cherokee, Green Zebra, etc.), chopped into bite-sized wedges
- 8 oz Pasta: Long shapes like Spaghetti or Bucatini work best.
- 1 ball Burrata cheese: (Or fresh mozzarella pearls if you prefer).
- 2 cloves Garlic: Thinly sliced.
- Fresh Basil: A large handful, torn.
- Extra Virgin Olive Oil: Use the "good stuff" here.
- Red Pepper Flakes & Sea Salt: To taste.
Instructions
- Boil the Pasta: Cook your pasta in heavily salted water according to the package directions.
- Prep the "Sauce": While the pasta cooks, put your chopped tomatoes in a large mixing bowl. Toss them with the sliced garlic, a generous glug of olive oil, salt, and red pepper flakes. Let them sit; the salt will draw out the delicious tomato juices.
- Combine: Drain the pasta (reserve a splash of pasta water) and add it directly into the bowl with the raw tomatoes.
- Emulsify: Toss everything together vigorously. The heat from the pasta will take the "raw" edge off the garlic and create a light, silky sauce with the tomato juice and oil. Add a splash of pasta water if it looks dry.
- The Finish: Top with the torn basil and place the burrata ball right in the center. Break the cheese open with a knife so the creamy center flows over the pasta.
