Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata
Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata
Ingredients
- 2 ripe medium tomatoes, diced
- ¾ lb (340 g) multicoloured cherry tomatoes, halved
- 1 tsp salt
- ¾ lb (340 g) spaghettoni or spaghetti
- 1 ½ cups (45 g) basil leaves, finely chopped
- 1 cup (30 g) flat-leaf parsley leaves, finely chopped
- 3 tbsp mint leaves, finely chopped
- ½ cup (55 g) lightly roasted sliced almonds, finely chopped
- ¾ cup (180 ml) olive oil, plus more for serving
- 2 garlic cloves, finely chopped
- ¼ tsp red pepper flakes
- ¾ cup (55 g) Pecorino cheese, finely grated
- 1 burrata (½ lb/225 g) or fresh mozzarella, drained and cut into 4
Instructions
- In a bowl, combine the tomatoes and salt. Let degorge for 15 minutes. Drain. Discard the juice.
- In a pot of salted boiling water, cook the pasta until al dente. Drain. Lightly oil and let cool for 5 minutes on a baking sheet.
- Meanwhile, in a large bowl, combine the herbs, almonds, oil, garlic and red pepper flakes.
- Add the pasta to the bowl of pesto and toss with kitchen tongs to coat well. Add the cheese and toss to combine. Season lightly with salt and pepper.
- Transfer the pasta to a large serving dish. Garnish with the tomatoes, burrata and a drizzle of oil. Serve at room temperature with sausages or grilled chicken, if desired.
Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata