Spaghetti with Fresh Tomato Sauce and Baby Burrata

Cook Time 20 minutes

Serves 2

Ingredients

250g spaghetti 

3 large ripe tomatoes 

1 small garlic clove, finely grated

4 tbsp extra virgin olive oil, extra to drizzle

Salt and pepper

Freshly grated parmesan, plus extra to serve

To Serve

Handful fresh basil, torn

4 baby burrata 

Method

Bring a pot of salted water to the boil.

Cut tomatoes in half and grate on the coarse side of a box grater over a shallow bowl. Discard the skins. 

Add garlic, olive oil, a generous pinch of salt and pepper to the grated tomatoes.

Stir and let it sit at room temperature for 10–15 minutes.

Add the pasta to the pot and cook until al dente. Drain and reserve some water.

Using tongs, add the pasta to the sauce and toss through along with a handful of parmesan, basil and extra oil if needed. Add a splash of pasta water and toss again until glossy.

Portion into shallow bowls and garnish with the baby burrata.