Pasta alla Crudaiola with Heirloom Tomatoes and Burrata

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is the easiest recipe EVER!  The only cooking involved is boiling the pasta.  This is a delicious dish & can be made vegan by simply omitting the burrata – because it doesn’t really need it – but if you are a cheese lover – burrata is a creamy, decadent delight!  I used heirloom tomatoes (actually 2 heirloom & 1 regular) but any tomatoes will do.  Fresh & light & easy.  Yum!

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Pasta alla Crudaiola with Heirloom Tomatoes & Burrata

serves 2

INGREDIENTS

1/2 lb pasta (I used orrecchiette)

3 tomatoes – halved – at room temperature (never refrigerate tomatoes)

1-2 TBS olive oil

garlic to taste – minced (I used 2 cloves)

2 balls burrata (more or less – your call) – at room temperature

Basil – torn by hand (quantity – your call)

S&P

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DIRECTIONS

Halve the tomatoes & poke or squeeze the majority of the seeds out.  Dice the tomatoes.

Mince the garlic.  Put the tomatoes, garlic, olive oil, some shredded basil & S&P in a bowl & let the flavors combine – at room temperature – for an hour.

Cook your pasta.  Drain & toss with the tomatoes.  Plate it & add the burrata.  Bust into the burrata & blend for a fresh & creamy sensation!  Garnish with extra basil & lots of freshly cracked pepper.

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