Pasta with burrata

Ingredients

• 200g spaghetti or bucatini
• 1 Tbsp olive oil
• 250-300g cherry tomatoes
• 2 garlic cloves, crushed
• 1 large ball of fresh burrata cheese
• 1 cup of loosely packed basil leaves, roughly chopped
• ⅓ cup of raw or toasted pine nuts

1. Bring a pot of water to the boil, then add pasta and some salt and cook until the pasta is 1 minute shy of al dente.
2. While the pasta is cooking, add the olive oil to a pan over medium heat, then add the tomatoes and garlic. Cook for about 8 minutes, or until the tomatoes split and start to make a sauce. Reduce heat to low and leave cooking until the pasta is done.
3. Once the pasta is nearly al dente, transfer it to the tomato sauce with tongs, tossing briefly. NB: don't discard the pasta cooking water.
4. Tear the burrata (over the pot) and add it to the sauce, along with the basil, pine nuts and ⅓ cup of the starchy pasta water.
5. Toss everything and add more starchy water as necessary if the pasta is too dry, then serve.

Serves 2.

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