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How to prepare tomato and borata tagliatelle

Tomato and burrata tagliatelle

NUTRITION: PER SERVING

CALORIES:  801KCALS
FAT:  41.6G (11.8G SATURATED)
PROTEIN:  25.9G
CARBOHYDRATES:  77G (10.5G SUGARS)
FIBRE:  7.4G
SALT:  0.6G

Ingredients

2 shallots, finely sliced
4 garlic cloves, unpeeled
500g heritage tomatoes, halved if large
4 tbsp olive oil, plus extra to drizzle (optional)
250g fresh tagliatelle (or 150g dried)
100g ball burrata
Small handful fresh basil leaves

Method

Heat the oven to 180°C fan/gas 6. Put the shallots, garlic and tomatoes in a roasting tin, then toss with the oil and plenty of salt and pepper. Roast for 25 minutes until the tomatoes are soft and beginning to burst. Remove from the oven (see Flavour Boost and Make Ahead).
Meanwhile, cook the pasta according to the packet instructions. Drain well, then tip into the tomato roasting tin and toss to mix with the tomatoes and coat in the cooking juices.
Transfer to a warm platter, top with the burrata, then sprinkle over the basil and some black pepper. Spoon over any remaining cooking juices from the roasting tin and drizzle with more oil, if you like.

delicious. tips

Flavour boost: Add a small splash of balsamic vinegar or sherry vinegar to the roasted tomatoes at the end of step 1 for an extra hit of flavour.

Roast the tomatoes up to 2 days ahead. Keep covered and chilled, then reheat gently to serve.

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