About the recipe

Edible magazine of San Luis Obispo, California tasked Etto with making a summer pasta salad and we went to work. Pasta salad is fairly rare in Italy. So we've decided to go in more of a pesto, caprese with burrata type of direction. It's one of the more complex recipes we've done, but the hard work will pay off in the end. On a hot summer day, this is a cool summer salad on a plate.

Preparation

1. In a small bowl, combine tomatoes, kosher salt, and vinegar. Let sit for at least 20 minutes and up to an hour.
2. Gently incorporate olive oil by pulsing it into the sauce, followed by the cheese. Season with salt and pepper to taste.
3. In a small saucepan, add olive oil, shallots, and garlic. Bring to a sizzle over medium heat and cook until garlic and shallots are beginning to soften, about 6-8 minutes. Add almonds and continue to cook until almonds are well toasted, about 3-5 minutes more. Carefully strain out the almonds, garlic, and shallots (reserving the oil for the pesto) and allow everything to cool.
4. In a food processor, pulse the almonds, garlic, and shallots until a coarse paste forms. Add Parmesan and and pulse again until combined.
5. Bring a large pot of salted water to a boil. Blanch basil for 1-2 minutes and chill in ice bath immediately (reserve boiling water for cooking pasta). Add blanched basil to food processor and process until almond mixture and basil are combined. With processor running, slowly add olive oil until pesto is formed.
6. Return pot of salted water to a boil and boil pasta until well cooked (pasta al dente). Drain pasta and place in a large bowl. While pasta is still warm, toss with the tomato, and vinegar mixture, and the pesto. Season to taste with salt, cover and let chill in the refrigerator for at least an hour. When ready to serve, stir up the pasta, arrange burrata on top of pasta salad, and finish with olive oil, and chopped almonds.