Pasta with Pesto Alla Trapanese, Raw Tomatoes and Burrata | RICARDO

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