Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Pasta with
Pesto Alla Trapanese
, Raw Tomatoes and Burrata
(14)
Rate this recipe
Preparation
30 min
Cooking
10 min
Marinating
15 min
Servings
4
Vegetarian
Egg-free
Categories
Ingredients
2 ripe medium tomatoes, diced
¾ lb (340 g) multicoloured cherry tomatoes, halved
1 tsp salt
¾ lb (340 g) spaghettoni or spaghetti
1 ½ cups (45 g) basil leaves, finely chopped
1 cup (30 g) flat-leaf parsley leaves, finely chopped
3 tbsp mint leaves, finely chopped
½ cup (55 g) lightly roasted sliced almonds, finely chopped
¾ cup (180 ml) olive oil, plus more for serving
2 garlic cloves, finely chopped
¼ tsp red pepper flakes
¾ cup (55 g) Pecorino cheese, finely grated
1 burrata (½ lb/225 g) or fresh mozzarella, drained and cut into 4
Preparation
In a bowl, combine the tomatoes and salt. Let degorge for 15 minutes. Drain. Discard the juice.
In a pot of salted boiling water, cook the pasta until al dente. Drain. Lightly oil and let cool for 5 minutes on a baking sheet.
Meanwhile, in a large bowl, combine the herbs, almonds, oil, garlic and red pepper flakes.
Add the pasta to the bowl of pesto and toss with kitchen tongs to coat well. Add the cheese and toss to combine. Season lightly with salt and pepper.
Transfer the pasta to a large serving dish. Garnish with the tomatoes, burrata and a drizzle of oil. Serve at room temperature with sausages or grilled chicken, if desired.
Personal Note