Garofalo Orecchiette Pasta with San Marzano Tomatoes & Burrata
Beautifully fresh San Marzano tomatoes, combined with the creamy saltiness of the burrata and al dente Garofalo Orecchiette is a match made in heaven
25 minutes prep, 30 minutes cook
Serves 4
Ingredients
440g Orecchiette
1kg San Marzano tomatoes
400g Passata
250g Burrata (roughly 2 burrata balls)
1 clove of garlic, chopped
Extra virgin olive oil
Salt & pepper
Handful of fresh basil
Method
Make a cut at the top of the tomatoes and cook in boiling water for 30 seconds. Plunge the tomatoes into ice cold water and allow to cool.
Once cool, peel off the skin and remove the seeds, leaving just the tomato pulp. Cut this into small pieces.
In a large pan, cook the garlic, oil and tomato pulp over a medium heat.
Add the passata to the pan and cook for around 15 minutes until the sauce has thickened.
Meanwhile, break up the burrata and season with salt, pepper and olive oil.
Next, add the Orecchiette to a pan of salted boiling water and cook for a minute less than stated on the pack.
Once al dente, using a slotted spoon, add the Orecchiette to the tomato sauce and stir well.
Add the basil to the pan and stir together again.
Serve in warmed bowls with the burrata on top.
Finish with olive and basil.
Garofalo Pasta is available on Amazon and Ocado , search for Garofalo Orecchiette to find the exact pasta shape in this recipe.
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