Caprese Spaghetti With Burrata!
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes concurrently
For Spaghetti Sauce
Serves 4
- 125ml/4flozs. extra virgin olive oil
- 2 onions, peeled and finely chopped
- 10 cloves garlic, peeled and finely chopped
- 10 cherry tomatoes, halved
- 350ml/12.4flozs. tomato passata
- 100g/3.5ozs. tomato paste
- 1.5 teaspoons salt
- 1 teaspoon black pepper to taste
- 1-2 teaspoons chilli flakes (depending on heat level and taste)
-
1/2 teaspoon sugar
-
6 cherry tomatoes, halved
- 2 tablespoons oil
-
Salt and pepper to season
-
500g/1.1lbs spaghetti
-
Burrata
- Basil
- Parmesan cheese
Step 1 - Gently simmer the onions and garlic in the oil and then add the tomatoes, passata, tomato paste, salt, pepper, chilli flakes and bring to a boil and simmer for 30 minutes with the lid off until thick and rich. Taste the sauce and add sugar if needed.
Step 2 - Grill the remaining 6 cherry tomato halves with oil and salt and pepper. While the sauce is cooking, boil the spaghetti in plenty of salted, boiling water. Reserve one cup of pasta water. Drain the pasta and add it to the sauce and use a bit of the pasta water if it is too dry. Serve with the grilled cherry tomatoes, burrata and basil.