Orecchiette with burrata, tomatoes and garlic
NUTRITION: PER SERVING
FAT: 42.4G (17.3G SATURATED)
CARBOHYDRATES: 72.4G (6.7G SUGARS)
50ml extra-virgin olive oil
2 garlic cloves, thinly sliced
1 small dried chilli, finely chopped (or a large pinch chilli flakes)
200g very ripe cherry tomatoes
Juice ½ lemon (optional)
250g fresh orecchiette
200g ball burrata
Fresh basil leaves to garnish
Heat the olive oil in a large frying pan and, when warm, add the garlic and chilli. Cook for 3-4 minutes, stirring often, over a low-medium heat – don’t colour the garlic. Add the tomatoes with some salt, turn the heat to medium-high, then cook, stirring frequently, for 6-7 minutes until the tomatoes are beginning to split and break down. Taste the sauce and add lemon if needed.
Cook the pasta in plenty of salted, boiling water for 3-4 minutes until al dente. Drain, then add to the tomato pan and toss until until well coated. Tear the burrata on top of the pasta, briefly stir, then divide between bowls, scatter with plenty of basil leaves and serve immediately.
The burrata and the tomatoes should be at room temperature, so give the burrata at least an hour out the fridge. If you can’t find fresh orecchiette, use any fresh short pasta shape you like.
Burrata is a type of mozzarella made in Puglia in southern Italy, with extra cream added to the centre of the cheese. It melts beautifully into hot pasta. Find it in delis and at Waitrose. Alternatively you could use a good quality buffalo mozzarella; for extra luxury, add a splash of double cream to it.