Heirloom No-Cook Tomato Sauce with Burrata

Heirloom No-Cook Tomato Sauce with Burrata
Heirloom No-Cook Tomato Sauce with Burrata | http://saltandwind.com
Skill
Cuisine
Ingredients
8
Hands-On Time
15 minutes
Total Time
15 plus marinating time
Yield
-
Servings
4 to 6
Diet
Heirloom No-Cook Tomato Sauce with Burrata | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Side
Cuisine
Italian
Ingredients
8
Hands-On Time
15 minutes
Total Time
15 plus marinating time
Yield
-
Servings
4 to 6
Diet
Vegetarian
Heirloom No-Cook Tomato Sauce with Burrata | http://saltandwind.com

Ingredients

  • 3 pounds medium dice heirloom tomatoes

    juice reserved

  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves

    thinly sliced

  • 2 teaspoons kosher salt

    plus more for seasoning

  • 1 1/2 teaspoons crushed red pepper flakes
  • 15 large fresh basil leaves
  • 1 pound pasta

    such as rigatoni, campanelle, conchiglie, or orrecchiette

  • 12 ounces fresh burrata cheese

    cut into 4 to 6 pieces

Instructions

Combine the diced tomatoes, tomato juice, oil, garlic, salt, and red pepper flakes (use 1 1/2 teaspoons if you don’t like spicy and up to 3 teaspoons if you do) in a large nonreactive bowl. Stir gently to coat well, and let sit at room temperature 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 large pot of heavily salted water to a boil and cook according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/2 cup/120 ml of the pasta cooking water before draining.)

Toss the pasta with the reserved pasta cooking water (as needed) and parsley and stir to mix. Add the tomato mixture, and stir to combine. (If using mozzarella, stir it in here.) Taste and season with salt and additional pepper flakes, as desired.

Divide the pasta into individual bowls, top each with some of the burrata cheese, a drizzle of olive oil, and a sprinkling of salt, and serve.

Notes

Food styling by Lillian Kang // Photography by Alex Farnum

http://saltandwind.com/recipes/345-heirloom-no-cook-tomato-sauce-burrata-recipe

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