{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.

5 from 3 votes

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Prep Time 5

Cook Time 10

Total Time 45

Course Appetizer, Dinner, Lunch, Main, Noodles, Sauces, Side

Cuisine Italian

Diet Gluten Free, Vegetarian

Servings

Calories 464 kcal

Equipment

1 Stainless Steel Mixing Bowls glass, stainless steel, or ceramic
1 12-quart Stock Pot at least 7-to-8 quarts

Ingredients

For The No-Cook Tomato Sauce

3 pounds heirloom tomatoes medium dice, juice reserved
1/3 cup extra-virgin olive oil plus more for garnish
2 garlic cloves thinly sliced
2 teaspoons kosher salt
1 1/2 red pepper flakes plus more for garnish
15 large fresh basil leaves plus more for garnish

For The Pasta

1 pound pasta such as rigatoni, campanelle, conchiglie, or orecchiette
2 tablespoon fresh Italian parsley leaves finely chopped
12 ounces burrata cheese torn into 4 to 6 pieces
pinch Sea salt for 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.
3 pounds heirloom tomatoes, 1/3 cup extra-virgin olive oil, 2 garlic cloves, 2 teaspoons kosher salt, 15 large fresh basil leaves
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.
12 ounces burrata cheese, pinch Sea salt

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Nutrition

Calories: 464kcalCarbohydrates: 20gProtein: 19gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 60mgSodium: 1723mgPotassium: 1170mgFiber: 6gSugar: 13gVitamin A: 4242IUVitamin C: 58mgCalcium: 511mgIron: 2mg

Keyword summer pasta, traditional italian pasta, vegetarian pasta