Blistered Cherry Tomato Spaghetti with Burrata
The simplicity of this recipe will make your heart sing. Creamy rich burrata, coating thick bucatini pasta and offset with sweet, garlicky toamtoes. Forgo the chilli if cooking for littles.
Method
Based on 4 servings, adjust as needed.
Step 1
Cook the pasta in a pot of boiling salted water, as per the instructions on the packet, minus a minute or two.
Step 2
Finely slice the garlic and halve the cherry tomatoes. Heat the olive oil in a wide based frying pan set over a medium heat and add the garlic and chilli flakes. Let them gently sizzle in the oil for a minute, then add the cherry tomatoes and sun dried tomato puree. Cook the cherry tomatoes down with a pinch of salt for 4-5 minutes, adding a spoonful of pasta water if it’s looking dry.
Step 3
Once the pasta is done to your liking, drain it, reserving a mugful of pasta water. Toss the pasta through the sauce, adding a good splash of pasta water to loosen everything.
Step 4
Tear in the basil and give everything a final toss, before piling onto plates and topping with a spoonful of creamy burrata, a drizzle of olive oil and some black pepper.
- Ingredients
- Based on 4 servings
-
15g Basil, leaves picked and torn 1x Sainsbury's Fresh Packed Basil 30g -
½ tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
70g Sun Dried Tomato Paste, or half the amount of plain tomato paste 1x Gia Sun Dried Tomato Puree 70g -
500g Cherry Tomatoes, halved 2x Sainsbury's Vittoria Cherry Vine Tomatoes, Taste the Difference 250g -
500g Bucatini 1x Sainsbury's Bucatini Spaghetti Pasta, Taste the Difference 500g -
150g Burrata, or good quality Buffalo Mozzarella 1x Galbani Italian Burrata 150g -
2 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
4 Garlic Cloves, peeled and thinly sliced 1x Sainsbury's Garlic