Spaghetti with Tomatoes, Basil & Burrata
The key to this vegetarian recipe’s success is using very ripe tomatoes, so pick up the best ones you can find at the farmers’ market. During winter months, sundried tomatoes can be substituted. Burrata is an Italian cheese made from mozzarella and cream. If you can’t find burrata, substitute fresh mozzarella.
- 1 1/2 lb. (750 g) very ripe cherry or plum tomatoes, halved or quartered
- 3 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) olive oil, plus more for drizzling
- 2 Tbs. red wine vinegar
- Kosher salt and freshly ground pepper
- 12 oz. (375 g) spaghetti
- 1/4 cup (1/3 oz./10 g) chopped or torn fresh basil
- 1/4 cup (1 oz./30 g) freshly grated Parmesan cheese
- 12 oz. (375 g) burrata cheese, at room temperature
In a large, nonreactive bowl, combine the tomatoes, garlic, olive oil, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Let stand at room temperature, stirring occasionally, for 1 hour.
Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta well and add, while still piping hot, to the bowl with the tomatoes. Stir in the basil and Parmesan. Taste and adjust the seasoning.
Divide the pasta among bowls and top each serving with 2 to 3 oz. (60 to 90 g) of the burrata. Drizzle the bowls with olive oil and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen, 2014)