Serves 6
45 min
Fresh Heirloom Tomato Sauce with Burrata
Recipe GLPRe58e83a61eeb54
A bright, no-cook tomato sauce celebrating the natural sweetness of heirloom tomatoes. Diced tomatoes macerate with garlic, olive oil, and red pepper flakes to develop rich flavors, then are tossed with warm conchiglie pasta and finished with creamy burrata cheese and fresh basil.
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Ingredients
3 lb mixed heirloom tomatoes, cut into small dice, juice reserved
1/3 cup extra virgin olive oil
2 garlic cloves, thinly sliced
2 tsp kosher salt, plus more to taste
1 1/2 tsp red pepper flakes
1/2 cup fresh basil, thinly sliced
1 lb conchiglie pasta
8 oz burrata cheese
Directions
In a large bowl, combine the diced heirloom tomatoes with their reserved juice, sliced garlic, extra virgin olive oil, kosher salt, and red pepper flakes. Stir well to combine all ingredients.
Let the tomato mixture sit at room temperature for at least 30 minutes, allowing the flavors to meld and the tomatoes to release their juices.
After the resting period, stir the fresh sliced basil into the tomato mixture. Taste and adjust the salt and red pepper flakes as needed.
While the sauce is resting, bring a large pot of salted water to a boil. Add the conchiglie pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
Add the warm drained pasta directly to the tomato sauce and toss gently to combine. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
Divide the pasta mixture among six serving bowls. Tear or divide the burrata cheese and place a portion on top of each bowl. Serve immediately.
