Burrata with Cherry Tomato and Garlic Linguine

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The burrata takes this simple pasta to another level...

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Serves 4

30 minutes

Ingredients

Burrata 1

Linguine 400g

White bread 2 slices

Garlic 4 cloves

Red Chilli 3

Basil Handful

Lemon 1/2

White wine 75ml

Oil 6 tbsp

Baby plum tomatoes 200g

Method

1. In a blender, blitz the bread into bread crumbs.

2. Heat 2 tablespoons of oil in a pan. Crush a clove of garlic using the side of a kitchen knife, and cut the end of one of the chillies, and slice down the length of it to expose the inside. Add the garlic, chilli and half a rind of lemon to the oil, allowing them to infuse it with their flavours.

3. Add the breadcrumbs to the oil and fry until golden brown. Once toasted, let them rest on kitchen roll to drain them of excess oil.

4. In a wok, heat 4 tablespoons of oil. Finely slice 3 cloves of garlic and add this to the oil. Keep an eye on the garlic, and don't let them brown too much.

5. Add roughly chopped chilli, and fry for a further minute before adding the wine.

6. Chop the tomatoes into 3 or 4 pieces and once the wine has slightly reduced, add them to the wok along with the juice of half a lemon.

7. Cook the tomatoes for 5 minutes, until soft.

8. Meanwhile, cook the linguine according to package instructions in salted water.

9. Roughly chop the basil and add to the wok, cooking for a further minute.

10. Season the oil before adding the drained pasta and half the bread crumbs, and toss thoroughly, coating it all with the oil and crushing the tomatoes slightly.

11. Serve in a large platter, and scatter the remaining breadcrumbs over the top.

12. Place the burrata in the middle of the pasta, and garnish the fresh basil.

13. Serve between four - eat, and enjoy!