1 lb grape tomatoes
1 c fresh basil leaves, lightly packed
1 small garlic clove, grated
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
16 oz pappardelle (2 pkgs Trader Joe's)
Burrata cheese (Trader Joe's)
Kosher salt and ground black pepper
1 oz grated asiago cheese (½ cup), plus more to serve
Bring a large pot of well-salted water to a boil. Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl.
To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.
Cook the pasta until al dente. Drain, reserving ½ cup of the cooking water. Toss the pasta and ¾ teaspoon each salt and pepper with the tomato mixture. If the sauce is too thick, add a bit of the reserved cooking water. Stir in the reserved nuts and the cheese. Taste, then season with salt and pepper. Top with burrata pieces.
