Tomatoes don’t reach their prime until mid-late August. That’s when the farmstands and markets are full of juicy, ripe, warm from the sun tomatoes. And if you’re anythig like me, you buy way too many because we have waited so long for them to arrive. If you happen to have a surplus of ripe tomatoes, this pasta is a fantastic way to use them up.
A mix of different kinds of tomatoes is fine. If you can find any heirloom varieties, they are perfect for this dish. Just halve or quarter the little ones and dice the larger ones into a 1/2 inch dice. There is a no-cook sauce. When tomatoes are this good, heat is not needed. Mix up a marinade of garlic, anchovy paste, red pepper flakes, olive oil, red wine vinegar and capers. Let the tomatoes macerate in this liquid while you cook the pasta. Use a good quality, fruity extra- virgin olive oil here. And don’t be afraid of the salt. Tomatoes need lots of salt.
Cook up a pound of pasta. Penne, rigatoni, fusilli, orecchiette or any short pasta will work here. You need a hollow pasta or one with lots of curves, to catch all the flavourful liquid. Toss the drained pasta into the bowl with the tomatoes. The warm pasta will absorb all that delicious liquid.
This pasta can be served warm or you could let it sit for a few hours and serve it at room temperature. Add a few dollops of burrata cheese and lots of fresh basil just before serving. If you can’t find burrata, fresh mozzarella would also be delicious. Check out this article if you’re wondering about the difference between freh mozzarella and burrata.
Looks delicious and beautiful, of course! I have unsuccessfully tried to get authentically fresh (as in recently made) mozzarella in Ottawa. Do you make your own or have you found someplace to buy it?
(My usual late summer tomato dumpfest is large quantities of gazpacho and cioppino.)
Thanks Vivian. I have never seen any fresh, just made, anywhere in Ottawa. I have never made my own mozzarella. Ricotta is as adventurous as I have gotten.
Yum and beautiful styling and photography! Xo
Oh goodness, tomatoes and burrata are such a wonderful combination. Once at a restaurant in Eataly, we were served grilled bread with straciatella. Have you ever had that? It is the inside of burrata!!! We were floored it was so good.
I have never seen just the inside of burrata served alone. I didn’t even know there was a name for it! I love days when I learn new things. Thanks for the enlightenment!!
I actually just ordered some from Murray’s Cheese just for fun. And I know Eataly sells it. I know, that’s why I read so many food blogs!