{Pasta Alla Checca} No-Cook Heirloom Tomato Burrata Pasta Recipe
A twist on the classic Italian dish, Pasta Alla Checca, this version is made witih a no-cook heirloom tomato sauce, herebs, chili flakes, and topped with fresh burrata cheese.
3poundsheirloom tomatoesmedium dice, juice reserved
1/3cupextra-virgin olive oilplus more for garnish
2garlic clovesthinly sliced
2teaspoonskosher salt
11/2red pepper flakesplus more for garnish
15largefresh basil leavesplus more for garnish
For The Pasta
1poundpastasuch as rigatoni, campanelle, conchiglie, or orecchiette
2tablespoonfresh Italian parsley leavesfinely chopped
12ouncesburrata cheesetorn into 4 to 6 pieces
pinchSea saltfor garnish
Instructions
Make The No Cook Tomato Sauce: Combine the diced tomatoes, reserved 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.
Boil The Pasta: 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 of the pasta cooking water before draining.)
1 pound pasta
Serve The Pasta: 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.
2 tablespoon fresh Italian parsley leaves
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.