Pasta with Salsa Cruda and Burrata
Serves 4 to 6
This is possibly the perfect pasta. The burrata (is there anything better?) creates a light tomato cream sauce that feels really elevated, even though it’s super-simple. If you prefer your sauce not-creamy, toss the pasta with the tomato sauce, transfer to bowls, and put the torn burrata on top. We’re going to insist you try it our way at least once, though.
1 pound tomatoes
2 garlic cloves
2 tablespoons extra-virgin olive oil Freshly ground pepper
12 ounces spaghetti or fettuccine 6 to 8 ounces burrata
Torn basil leaves, for garnish
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, halve the tomatoes. Squeeze out as many of the seeds as possible and discard. Using a box grater, grate the tomato flesh on the large holes into a large bowl to form a puree. Stop when you reach the tomato skin. (For a chunkier sauce, you can chop up the tomato flesh instead.)
- Smash the garlic cloves with the side of a knife and add to the grated tomatoes. Add the olive oil and season with salt and pepper. Let stand while you cook the pasta.
- Add the pasta to the boiling water and cook according to the package directions, until al dente. Drain, shaking off any excess water.
- Pick the garlic cloves out of the sauce and discard. Transfer the pasta to the bowl and toss. Season with salt and pepper. Use your fingers to pull apart the burrata and add it in large chunks, then toss the pasta again. Transfer the pasta to bowls, garnish with basil, and serve.
*Photographed by Aubrie Pick