Spaghetti Pomodoro with Burrata
Cook Time 15 minutes
Servings 4
Ingredients
1 packet spaghetti
5 large ripe tomatoes, halved
2 sprigs of rosemary
2 tbsp extra virgin olive oil
½ tsp salt
1 small bunch fresh basil
2 burrata
Method
Preheat the oven to 140C.
To roast the tomatoes, add oil, rosemary and salt and place in the oven on a tray for 45 mins - 1 hour until soft.
Place the roasted tomatoes into a blender with a pinch of salt and blend until smooth. Add the sauce to a frypan.
Cook the pasta until al dente. Use tongs to transfer the pasta to the frypan with a little of the pasta water and toss until each strand of spaghetti is coated.
Serve in a large bowl and top with basil and torn burrata.