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Recipe Thursday-Fresh Heirloom Tomato Sauce with Burrata

Posted on July 18th, 2013 | Posted in Main Course, Recipes

It is tomato season and this no-cook pasta sauce is a perfect way to highlight your tomatoes. Fresh Heirloom Tomato Sauce with Burrata is so simple, but so delicious and perfect for a Summer night, and in my opinion no dish can go wrong when burrata is incorporated! Since this recipe is a no-cook pasta sauce make sure to get fresh ripe in season tomatoes.

Fresh Heirloom Tomato Sauce with Burrata

Fresh Heirloom Tomato Sauce with Burrata

Yield 4-6 Servings
3 lb heirloom tomatoes, cut into small dice, juice reserved (01767)
1/3 cup extra-virgin olive oil (992055)
2 garlic cloves, thinly sliced (03016)
2 teaspoon kosher salt, plus more for seasoning (CQS030)
1  to 3 teaspoon red pepper flakes (CQP100)
15 large fresh basil leaves (04972)
1 lb penne or rigatoni (991454/991562)
12 oz burrata cheese or buffalo mozzarella (CWIT47024/CWIT010), cut into 4 or 6 pieces

Combine the diced tomatoes, tomato juice, oil, garlic, salt and red pepper flakes (use 1 teaspoon if you do not 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 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. 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.

Recipe from aidamollenkamp.com

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