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Beautifully fresh San Marzano tomatoes, combined with the creamy saltiness of the burrata and al dente Garofalo Orecchiette is a match made in heaven
Garofalo Pasta is available on Amazon and Ocado , search for Garofalo Orecchiette to find the exact pasta shape in this recipe.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.
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.
15 minutes
Serves 18-22 scones
