Your Sunday Pasta Recipe

From Our Cookbook!

This recipe is one of our favorites from our upcoming book, Great Tastes. If you like what you see – and we’re sure you will! – pre-order it here.

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.

Kosher salt

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

  1. Bring a large pot of salted water to a boil over high heat.
  2. 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.)
  3. 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.
  4. Add the pasta to the boiling water and cook according to the package directions, until al dente. Drain, shaking off any excess water.
  5. 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

5 thoughts on “Your Sunday Pasta Recipe: From Our Cookbook!

  1. Fantastic flavor! It’s March, so ripe tomatoes are tasteless, but a can of San Marzano whole peeled tomatoes with basil did the trick nicely. Love the creamy burrata!

  2. I drive to work, and have a sink/ microwave/mini fridge and a stock of containers, dishes and utensils. So it works for me to each Monday bring stuff for the entire week and do some prep onsite during work hours (for me this is logistically and ethically viable). I don”t have variety during the week, but mix it up week to week with combos like: -Bag of potatoes to be baked /cube of butter/tub of sour cream or Boursin cheese -Rotisserie chicken/bag arugula/red onion/grape tomato/olive oil/smoked paprika -Bag of pita, tub of feta, Persian dukes/grape tomato/jar artichoke hearts -Nectarines or mini watermelon, tub of fresh mozzarella, basil plant, baguette -carton oatmeal/bag dried fruit/cube butter/carton milk -bag bagels/smoked salmon/tub cream cheese/jar capers/grape tomatoes

  3. 1/2 pound cherry tomatoes quartered 1/2 bunch fresh basil chopped 1/4 cup extra virgin olive oil 2 Tablespoons white balsamic vinegar fresh black pepper salt to taste 2 Tablespoons olive oil for grilling the bread. For serving: 1/2 baguette or crusty Italian loaf thinly sliced block of halloumi sliced and grilled optional fresh basil leaves balsamic vinegar reductionQuarter the cherry tomatoes and place in a small mixing bowl. Add the olive oil, balsamic vinegar and the fresh basil.

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