Spaghetti with "No Cook" Heirloom Tomato Sauce
Author Notes: I was always wild about tomatoes. Even as a young child I remember biting into sun ripened tomatoes straight out of my mother's garden. I also remember tasting my first "raw" tomato sauce in Rome, prepared by my dear family friend, Marina. For years I pestered my mother to recreate that pasta here at home. However, our tomatoes never seemed to taste like the ones I had in Rome, that is, until the heirloom tomatoes appeared in our markets. This pasta dish is a tribute to my mother and Marina, the two biggest culinary influences in my life. Grazie mille mama e Marina! —cucinettaNYC
Serves 8 first courses or 4 main courses
- 1 pound spaghetti
- 1 pound assorted heirloom tomatoes (brandywine, Cherokee purple, green zebra and sweet orange), cut into chunks
- 1 burrata (cheese) - if burrata is unavailable, you can substitute with fresh mozzarella
- 1/4 cup olive oil
- 2 gloves of garlic, minced - use a microplane
- 1 teaspoon dried chile flakes (pepperoncini)
- 1 handful torn basil leaves
- Place large pasta or stock pot of water on high heat and let boil, at which point add a healthy handful of salt (you want the water to almost taste like the sea) and put in the spaghetti. NOTE: never add olive oil to water and never put a lid on pot after you have put in the pasta.
- Next add olive oil to saute pan and place on medium heat.
- When pan is hot enough, add garlic and pepperoncini and cook until garlic nearly dissolves (but does not burn) and the hot pepper flakes flavor the oil, approximately 1 minute.
- Pasta should be done (al dente) in approximately 8 minutes. Drain and put in serving bowl.
- Coat pasta with warm garlic-chile flavored oil, toss in heirloom tomatoes.
- Using your hands, tear the burrata into bite size pieces and sprinkle on pasta and tomatoes.
- Mix all ingredients. The heat from the pasta will "melt" the burrata.
- Top with handful of freshly torn basil leaves. Season with salt and pepper and serve. Note: you may want to add a little more olive oil at the end to finish the dish and make it glisten.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
More Great Recipes:
Pasta|Entrees|Appetizers
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almost 5 years ago MaureenOnTheCape
I am embarrassed to reveal how many servings of this I had at once. I agree with other cooks who find this remarkably simple but with a many-layered flavor. Thank you cucinettaNYC. It's easy to see why you won.
almost 7 years ago Sherri
I love the idea of no-cook. Heirlooms are so delicate to me that I think letting the heat from the pasta warm them is enough. I'm trying this recipe tonight. Thanks
about 7 years ago kotyk
A wonderful combination - and tonight is pasta night - must give this a try.
about 7 years ago cucinettaNYC
Let me know how it goes!
about 7 years ago vova
Great combination of flavors and sounds easy to prepare.
Will give it a try as soon as I get my hands on that burrata cheese.
about 7 years ago cucinettaNYC
I just bought some burrata at Whole Foods and it was very good.
about 7 years ago irenehoydysh
We never tire of any kind of tomato but ripened heirloom tomatoes are a real treat. This recipe sounds delicious and so easy to prepare. It's dinner for tonight! Thx! :)
about 7 years ago cucinettaNYC
Thank you, let me know what you think.
about 7 years ago alittleofthisalittleofthat
This dish takes advantage of fresh, plentiful summer ingredients and allows you to get dinner on the table quickly, without breaking a sweat. Who wants to slave over a hot stove on a hot summer day? Quick dinner, minimal cleanup, and back outside into the pool = perfect summer evening.
about 7 years ago cucinettaNYC
Even better, the combination of all these flavors will make everyone think you spent hours in the kitchen : )
about 7 years ago JoanG
Wow, sounds amazing. I am going to try this.
about 7 years ago cucinettaNYC
So glad to hear that! Let me know what you think
Showing 12 out of 12 comments