Linguine with Fresh Tomato Sauce and Burrata
Recipe by Nicole Thom-Arens
4-6 servings
This rich pasta is the perfect way to use garden tomatoes. The fresh tomato sauce is light but decadent, and the burrata elevates this dish to the next level. The cream from the interior of the cheese mixes with the tomatoes to make a lovely sauce while the mozzarella warms but keeps its shape and texture, which adds a nice chewiness of fresh cheese. If you can’t find burrata, add a couple of tablespoons of heavy cream to the tomato sauce and tear in strips of fresh mozzarella.
Ingredients
1 white or yellow onion3 tablespoons olive oil2 pints of tomatoes Red pepper flake to tasteKosher salt1/2 teaspoon granulated sugar
1 lb. linguine1 to 2 balls of burrata (Burrata is a ball of fresh mozzarella stuffed with cream and shredded fresh mozzarella. Many enjoy it on cold salads, but I prefer it warm, so the mozzarella gets nice and soft—so delicious!)
Instructions
1. Rinse tomatoes.2. Heat the olive oil and red pepper flake in a skillet over medium heat.3. Dice the onion.4. Add onion and a generous pinch of Kosher salt to the hot olive oil and red pepper flake.5. Cut the tomatoes in half and quarter the larger ones.6. Once the onions are translucent, add the tomatoes and another generous pinch of Kosher salt to the pan. (Be careful as the juicy tomatoes may splatter the oil.)7. Stir. 8. Cook tomatoes until they are all burst and the sauce begins to thicken. 9. Add 1/2 teaspoon of granulated sugar. Stir to combine.10. Add a pound freshly cooked linguine to the pan of sauce along with 1/4 cup of pasta water. Toss to coat all the pasta. 11. Plate the linguine. 12. Top each serving with a generous amount of burrata—1/4 to 1/2 ball of burrata per serving. 13. Toss the pasta with the burrata before enjoying to allow the hot pasta to soften the mozzarella.
Ingredients
1 white or yellow onion3 tablespoons olive oil2 pints of tomatoes Red pepper flake to tasteKosher salt1/2 teaspoon granulated sugar
1 lb. linguine1 to 2 balls of burrata (Burrata is a ball of fresh mozzarella stuffed with cream and shredded fresh mozzarella. Many enjoy it on cold salads, but I prefer it warm, so the mozzarella gets nice and soft—so delicious!)
Instructions
1. Rinse tomatoes.2. Heat the olive oil and red pepper flake in a skillet over medium heat.3. Dice the onion.4. Add onion and a generous pinch of Kosher salt to the hot olive oil and red pepper flake.5. Cut the tomatoes in half and quarter the larger ones.6. Once the onions are translucent, add the tomatoes and another generous pinch of Kosher salt to the pan. (Be careful as the juicy tomatoes may splatter the oil.)7. Stir. 8. Cook tomatoes until they are all burst and the sauce begins to thicken. 9. Add 1/2 teaspoon of granulated sugar. Stir to combine.10. Add a pound freshly cooked linguine to the pan of sauce along with 1/4 cup of pasta water. Toss to coat all the pasta. 11. Plate the linguine. 12. Top each serving with a generous amount of burrata—1/4 to 1/2 ball of burrata per serving. 13. Toss the pasta with the burrata before enjoying to allow the hot pasta to soften the mozzarella.
