Cherry Tomato Garlic Butter Burrata Pasta

Por Chef Jack Ovens · 20 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a large pan over medium heat. Add the halved cherry tomatoes cut-side down with a pinch of salt, and cook 3–4 minutes until they blister and release juice. Press gently with a spoon to burst them.
2. Add 1 tablespoon of the butter, the sliced garlic and the chilli flakes. Cook 1–2 minutes until fragrant and lightly golden.
3. Pour in the white wine (or stock), scraping up any bits from the base, and simmer 2–3 minutes until reduced by half.
4. Meanwhile, boil the pasta in salted water until just al dente. Reserve ½ cup of the starchy pasta water.
5. Add the lemon juice and zest, then transfer the pasta straight from the pot into the sauce and toss. Add the Parmesan, the cold butter and a splash of pasta water, stirring constantly until a glossy emulsion forms. Season with salt and pepper.
6. Twist the pasta onto plates with tongs and spoon the tomatoes over the top. Place the drained burrata in the centre, tear it open, then drizzle with olive oil and top with basil and extra Parmesan.

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