Fresh Heirloom Tomato Sauce with Burrata

By bakers_delight85

From Aida Mollenkamp's Keys to the Kitchen

Ingredients

• 3 lb. heirloom tomatoes, cut into small dice, juice reserved
• 1/3 cup extra-virgin olive oil, plus more for garnish
• 2 garlic cloves, thinly sliced (optional)
• 2 tsp. kosher salt, plus more for seasoning
• 1 1/2 to 3 tsp. red pepper flakes
• 15 large basil leaves
• 1 lb. rigatoni, campanelle, conchiglie, or orecchiette pasta
• 2 Tbsp. finely chopped Italian parsley
• 12 oz. burrata cheese, cut into 6 or 8 pieces

Preparation

Step 1

Combine the tomatoes, reserved juice, oil, garlic, salt, and red pepper flakes (use 1 1/2 tsp. if you don't like spicy and up to 3 tsp. if you do) in a large nonreactive bowl. Stir gently to coat well, and let sit at room temperature at least 30 minutes or up to 3 hours before serving.
When the tomatoes are ready, tear the basil leaves into bite-sized pieces and stir into the tomato mixture. Meanwhile, bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/2 cup of the pasta cooking water before draining.)
Toss the pasta with the reserved pasta cooking water (as needed) and parsley and stir to mix. Add the tomato mixture, and stir to combine. (If using mozzarella, stir it in here.) Taste and season with salt and additional pepper flakes, if desired.
Divide the pasta into individual bowls, top each with some of the burrata cheese, a drizzle of olive oil, and sprinkling of salt, and serve.

Riffs-
Use tangy cheeses like goat cheese and feta in place of the burrata.
Add chopped capers, olives, sun-dried tomatoes, roasted bell peppers, or anchovies to the tomato mixture.
Mix with homemade pesto for a chunky crossover sauce.