by cucinettaNYC
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cucinettaNYC's Notes:
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1 pound
spaghetti
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1 pound
assorted heirloom tomatoes (brandywine, Cherokee purple, green zebra and sweet orange), cut into chunks
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1
burrata (cheese) - if burrata is unavailable, you can substitute with fresh mozzarella
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1/4 cup
olive oil
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2
gloves of garlic, minced - use a microplane
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1 teaspoon
dried chile flakes (pepperoncini)
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1
handful torn basil leaves
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Place large pasta or stock pot of water on high heat and let boil, at which point add a healthy handful of salt (you want the water to almost taste like the sea) and put in the spaghetti. NOTE: never add olive oil to water and never put a lid on pot after you have put in the pasta.
Ask the hotline about this step!Next add olive oil to saute pan and place on medium heat.
Ask the hotline about this step!When pan is hot enough, add garlic and pepperoncini and cook until garlic nearly dissolves (but does not burn) and the hot pepper flakes flavor the oil, approximately 1 minute.
Ask the hotline about this step!Pasta should be done (al dente) in approximately 8 minutes. Drain and put in serving bowl.
Ask the hotline about this step!Coat pasta with warm garlic-chile flavored oil, toss in heirloom tomatoes.
Ask the hotline about this step!Using your hands, tear the burrata into bite size pieces and sprinkle on pasta and tomatoes.
Ask the hotline about this step!Mix all ingredients. The heat from the pasta will "melt" the burrata.
Ask the hotline about this step!Top with handful of freshly torn basil leaves. Season with salt and pepper and serve. Note: you may want to add a little more olive oil at the end to finish the dish and make it glisten.
Ask the hotline about this step!A wonderful combination - and tonight is pasta night - must give this a try.
Let me know how it goes!
Great combination of flavors and sounds easy to prepare.
Will give it a try as soon as I get my hands on that burrata cheese.
I just bought some burrata at Whole Foods and it was very good.
We never tire of any kind of tomato but ripened heirloom tomatoes are a real treat. This recipe sounds delicious and so easy to prepare. It's dinner for tonight! Thx! :)
Thank you, let me know what you think.
This dish takes advantage of fresh, plentiful summer ingredients and allows you to get dinner on the table quickly, without breaking a sweat. Who wants to slave over a hot stove on a hot summer day? Quick dinner, minimal cleanup, and back outside into the pool = perfect summer evening.
Even better, the combination of all these flavors will make everyone think you spent hours in the kitchen : )
So glad to hear that! Let me know what you think
Stephanie is the Head Recipe Tester of Food52.
I love the idea of no-cook. Heirlooms are so delicate to me that I think letting the heat from the pasta warm them is enough. I'm trying this recipe tonight. Thanks