Pasta recipes: Laura Santini's cooked cherry tomato and burrata - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pasta recipes Laura Santini’ s cooked cherry tomato and burrata By You Magazine - March 28, 2021 It is important to taste this sauce for acidity when seasoning. Fresh tomatoes are a little acidic, so I add a little sugar or honey to balance the flavours. Christopher Scholey SERVES 4-6 3 tbsp olive oil 3 garlic cloves, squashed, peeled and halved lengthways 900g cherry tomatoes, halved lengthways A large handful (about 15g) of fresh basil leaves, roughly torn, plus extra leaves to garnish 1 tsp caster sugar 400g-600g dried pasta or 320g-480g fresh pasta 2 balls burrata, torn Salt and freshly ground black pepper Put a large pan of salted water on to boil for the pasta. Meanwhile, to make the sauce, heat the olive oil in a large nonstick frying pan. Toss in the garlic and cook, stirring, for a few minutes to flavour the oil. When the garlic begins to colour, add the tomatoes, basil, sugar and salt and pepper to taste. Cook over a high heat for 8-10 minutes until the tomatoes have begun to break down but not totally lost their shape. When the water is at a rolling boil, add the pasta and cook according to the instructions. Drain the pasta, but keep a cup of the cooking water. Tip the hot pasta into the hot tomato sauce, add a splash of retained cooking water and toss with gusto over a high heat until the pasta looks creamy and well coated. Remove the halved garlic cloves and serve with the burrata, plenty of extra pepper and the basil to garnish. Now buy the book Our recipes are from Pasta Perfect by Laura Santini, which is published by Ryland, Peters & Small, price £14.99. To order a copy for £11.99 until 11 April, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved