Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata

Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata

  • Preparation 30 min
  • Cooking 10 min
  • Marinating 15 min
  • Servings 4

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

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