Pasta with Salsa Cruda and Burrata

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Pasta with Salsa Cruda and Burrata

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.

Ingredients

• Kosher salt

• 1poundtomatoes

• 2garlic cloves

• 2tablespoonsextra-virgin olive oil

• freshly ground pepper

• 12ouncesspaghetti or fettuccine

• 6 to 8ouncesburrata

• Torn basil leaves, for garnish

Wine Pairing

• Montepulciano

Instructions

• Bring a large pot of salted water to a boil over highheat.

• Meanwhile, halve the tomatoes. Squeeze out as many ofthe seeds as possible and discard. Using a box grater,grate the tomato flesh on the large holes into a largebowl to form a puree. Stop when you reach the tomatoskin. (For a chunkier sauce, you can chop up the tomatoflesh instead.)

• Smash the garlic cloves with the side of a knife and addto the grated tomatoes. Add the olive oil and seasonwith salt and pepper. Let stand while you cook thepasta.

• Add the pasta to the boiling water and cook accordingto the package directions, until al dente. Drain, shakingoff any excess water.

• Pick the garlic cloves out of the sauce and discard.Transfer the pasta to the bowl and toss. Season with saltand pepper. Use your fingers to pull apart the burrataand add it in large chunks, then toss the pasta again.Transfer the pasta to bowls, garnish with basil, andserve.

Nutrition

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