Summer linguine with a fresh tomato-herb-salsa and burrata

There’s something particularly satisfying about a dish that captures the essence of summer with just a handful of fresh, vibrant ingredients. This linguine recipe is a celebration of simplicity and bold Mediterranean flavors – perfect for a relaxed afternoon or a breezy evening gathering. Juicy, ripe tomatoes, salty anchovies, briny olives, and capers come together with fragrant herbs and a touch of garlic to create a raw, no-cook sauce bursting with freshness. The ultimate highlight is the addition of creamy burrata, which is placed on top of the dish and melts into the pasta, making everything extra smooth and delicious. Let the flavors meld together – and with perfectly al dente pasta, you have a dish that’s rustic, elegant, and simply irresistible. Buon appetito!

Ingredients

• 500g linguine pasta
• 4 fresh burratas
• 3–4 ripe, flavourful tomatoes (such as Cuore di Bue or beefsteak tomatoes)
• 6–8 anchovy fillets
• 4 tbsp pitted green olives
• 3 tbsp salted capers, rinsed
• A handful of fresh basil leaves
• A handful of fresh parsley leaves
• A small handful of fresh oregano leaves
• 1 clove of garlic
• Extra virgin olive oil (for example from il circolo)
• 1 tsp vinegar
• Salt and pepper, to taste

Method

1. Peel the tomatoes and dice them finely, removing any tough parts, then place them in a large bowl.
2. Finely chop the anchovies and add them to the bowl along with the rinsed, chopped capers and the olives. Mix well.
3. Add the chopped herbs and finely minced garlic. (If you prefer a subtler garlic flavor, simply rub the inside of the bowl with halved garlic instead of adding it directly.)
4. Drizzle in a generous amount of olive oil and add just one tablespoon of vinegar—no more! Mix everything together thoroughly and add salt and pepper, to taste.
5. Let the mixture rest for at least one hour at room temperature to allow the flavors to meld. Remove the burrata from the fridge in advance so it reaches room temperature before serving.
6. Cook the linguine until al dente. Drain and toss it with the prepared sauce.
7. Divide the pasta between four plates and place one ball of fresh burrata on top of each serving. Drizzle with a little extra olive oil and a crack of black pepper, if desired. Serve immediately.