Cherry Tomato and Burrata Pasta
Ingredients:
400g gluten free spaghetti
600g cherry tomatoes, halved
150g ball of burrata
A small bunch of fresh basil roughly chopped
5 cloves of garlic
4 tbsp extra virgin Olive oil
2 tbsp Balsamic vinegar
Method:
Pre-heat the oven to 180C.
In a large baking dish, mix together the garlic, balsamic vinegar, olive oil and some salt and pepper. Toss in the halved tomatoes. Bake for 20-25 mins, until the tomatoes are soft.
Whilst the tomatoes are baking, cook your pasta in boiling salty water until al dente. Keep a large ladle of the pasta water when draining the pasta.
Once the tomato are cooked, take them out of the oven, and transfer in the spaghetti with much of the ladle of pasta water.
Add the basil, then give the pasta and tomatoes a good toss. You want to form a glossy and slightly saucy texture around the spaghetti. Serve the spaghetti with the ball of burrata in the centre. Slice it open to serve.
A great dish to plate at the table amongst family or friends.