Fresh Heirloom Tomato Sauce with Burrata, from Aida Mollenkamp’s debut cookbook, Keys to the Kitchen.
Yield: 4 to 6 servings
Total prep time: 15 minutes, plus marinating time
Hands-on time: 15 minutes
So simple, but so delicious. The tomatoes, garlic, oil, and red pepper flakes create a brag-worthy sauce made sublime by the addition of creamy burrata cheese.
How to make a no-cook pasta sauce.
Good to Know
Top-quality tomatoes take this this dish from good or great so buy ones that are fresh, ripe, and in season.
Burrata is a part cream, part mozzarella cheese that’s pure indulgence. If you can’t find it, buffalo mozzarella will work well.
This dish also works well with any pasta that clings to the little puddles of sauce, like shell-shaped conchiglie or cup-shaped orrecchiette.
Recipe Within a Recipe
The tomato mixture doubles as a bruschetta topping—just spoon over toasted country bread, drizzle with olive oil, sprinkle with salt, and serve.
Use tangy cheeses like goat cheese or 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 (see book for recipe) for a chunky crossover sauce.
(Read the full recipe on the Chronicle Books Blog)