Sometimes the best meals are the simple ones and this truly Italian combination of pasta, basil, burrata and fresh tomatoes is a perfect example.
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
01.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.
02.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.