All Photos © Christine Elise McCarthy 2015
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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!
Pasta alla Crudaiola with Heirloom Tomatoes & Burrata
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)
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.