A simple Italian supper.
- 50 ml extra virgin olive oil
- 2 garlic cloves thinly sliced
- 1 small dried chilli finely chopped (or a large pinch chilli flakes)
- 200 g very ripe cherry tomatoes at room temperature
- Juice ½ lemon optional
- 150 g dried orecchiette
- 200 g ball burrata at room temperature
- 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.
- Meanwhile cook the pasta in plenty of salted, boiling water according to packet instructions 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.
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