Roast Tomato & Creamy Burrata Spaghetti
A dreamy, creamy, rich and glorious pasta that makes for a great dinner.
Serves
4 people
Featuring
The Tomato Stall Isle of Wight Tomatoes
Ingredients
400g spaghetti
2 tbsp (plus 1 tbsp) olive oil
400g mixed Tomato Stall tomatoes
4 cloves garlic, crushed
Pinch chilli flakes
1 ball of burrata cheese or mozzarella
2 handfuls fresh basil leaves
Freshly grated parmesan
Sea salt and freshly ground black pepper, to taste
All ingredients are available to purchase in our Farm Shop
Method
- Heat the oven to 200 degrees Celcius.
- Toss the tomatoes in a baking dish with 2 tbsp olive oil, salt, pepper, crushed garlic and half of the basil leaves. Roast for 15 minutes.
- In a large pot of boiling salted water, cook the spaghetti according to package instructions; drain well and stir in 1 tablespoon olive oil; set aside.
- Remove the baking dish from the oven. With a slotted spoon, remove the tomatoes and set aside in another bowl.
- Toss the spaghetti in the tomato infused oil in the baking dish to soak up all the flavours.
- Time to plate up – serve the spaghetti, topped with the tomato mixture, gently torn burrata, fresh basil, grated parmesan and freshly ground black pepper.
