Hold on to summer just a little bit longer with this incredible tomato and burrata pasta dish. It will have you dreaming of days in Italy. Or, for the real thing, venture out to our own farmer’s markets, now laden with lovely, ripe fruit (yes — tomatoes are a fruit!).
INGREDIENTS:
- 3 pounds medium heirloom tomatoes, diced with juices (or cherry tomatoes, cut in 1/2)
- 1/3 Cup EVOO (extra virgin olive oil)
- 2 garlic cloves, sliced thinly
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoon crushed red pepper flakes, plus more to taste
- 15 large fresh basil leaves
- 1 pound pasta like rigatoni or orecchiette
- 2 tablespoons fresh parsley, finely chopped
- 12 ounces fresh burrata cheese, cut into pieces
DIRECTIONS:
- Combine the diced tomatoes and their juices, oil, garlic, salt, and red pepper flakes in a large nonreactive bowl. Stir gently to coat well and let sit at room temperature for at least 30 minutes or up to 3 hours before serving.
- When the tomatoes are ready, tear the basil leaves into bite-sized pieces and stir into the tomato mixture.
- Meanwhile, bring a pot of heavily salted water to a boil and cook pasta according to the package directions. Reserve 1/2 cup of the pasta cooking water before draining.
- Toss the pasta with the reserved pasta cooking water (as needed) add parsley and stir to mix. Add the tomato mixture, and stir to combine. Taste and season with salt and additional pepper flakes, as desired.
- Divide the pasta into individual bowls or serving platter, top with burrata cheese, a drizzle of olive oil, and a sprinkle of salt, and serve.