One-Pan Tomato and Burrata Pasta

Serves 4

Time 20 minutes

Ingredients

2 tbsp olive oil

2 garlic cloves, finely chopped

400g cherry tomatoes, halved

400g paccheri rigati or pasta of your choice

750ml vegetable stock

1 tsp sugar

1 tsp sea salt

½ tsp black pepper

1 handful fresh basil leaves, torn (plus extra for garnish)

2 burrata balls

40g parmesan, grated (optional)

Method

Heat olive oil in a large, deep frying pan over medium heat. Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices. Add the garlic and sauté for 1 minute until fragrant. Add 600ml stock and cover with a lid.

Place the pasta in the pan. Pour in the remaining vegetable stock, ensuring the pasta is mostly submerged. Bring to a boil, then reduce to a simmer.

Cook the pasta, stirring occasionally, for 10–12 minutes or until al dente and most of the liquid has been absorbed. If the pan becomes too dry, add a splash of water.

Sprinkle in the sugar, salt, and pepper. Stir in the torn basil leaves and check the seasoning. Tear the burrata balls into chunks and scatter over the pasta. Let them soften slightly from the heat of the dish.

Divide the pasta into bowls, garnish with extra basil, and sprinkle with parmesan if desired. Serve immediately for a creamy, flavourful experience.