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Roasted Cherry Tomato & Burrata Spaghetti

Cook Time

30 minutes

Prep Time

5 minutes

Serves

Roasted and caramelised cherry tomatoes and garlic with a butter parmesan sauce tossed through perfectly cooked spaghetti and topped with creamy burrata, pine nuts and fresh basil. Roasted cherry tomato & burrata spaghetti, I’ll take two thanks.

Ingredients

200g dried spaghetti

5 cloves of garlic

1 tsp fennel seeds

250g of cherry tomatoes

1 tsp chilli flakes

⅓ cup parmesan cheese, grated plus extra to serve

½ cup reserved pasta water

50g butter

1/2 tsp salt

1/2 tsp pepper

1 burrata cheese

1/2 cup basil leaves

½ pine nuts

Instructions

Preheat oven to 200 C / 392 F, place cherry tomatoes and garlic in a roasting dish with olive oil, fennel seeds, chilli flakes, salt and pepper, toss to coat. Bake for 20-25 minutes until tender and the juices leak out to form a sauce
Meanwhile, cook spaghetti to packet instructions, reserving 1/2 cup of pasta water, then drain
While the tomatoes are roasting and the spaghetti is cooking, toast your pine nuts in a dry pan on medium heat, season and set aside on a plate, and finely slice your basil leaves
Add in 50g butter and parmesan to roast tomatoes, stir until melted through, then add pasta and pasta water, and a little more salt and pepper, carefully toss through
Place burrata in the centre of the pasta, scatter over pine nuts, chopped basil, then break open the burrata, stir through, taste, season and serve.