End of summmer means home-grown tomatoes. Credits for this luscious Italian recipe from foodblogger Notorious Foodie. For full recipe see below. Their presentation beats mine, of course (make sure to turn the music on as well!).
- Slice in half ~400g of sweet, plump tomatoes – any small variety you like, datterini, piccolo, cherry – I used piccolo here
- In a med-heat pan, add 4tbsp EV olive oil, followed by 3 cloves garlic, half a shallot, 1 peperoncino / red chilli – fry ~4 mins till oil is infused and fragrant
- Add in tomatoes and season with sea salt + black pepp and basil – allow to cook for 15-20 mins, lid on – careful heat isn’t too high, you want a gentle simmer
- Remove lid and deglaze with a 200ml white wine – I used this Soave Classico from Inama Vigneti
- Allow to reduce for further 10 mins – you should see the tomato skins loosen and fall off – at this point, remove as many skins as poss + the garlic, basil, shallot and peperoncino, they’ve done their work
- Remove from heat and add sauce to pot along with 1 whole burrata
- Add 2tbsp olive oil and blitz together till smooth and creamy – taste and adjust for seasoning
- Add spaghetti to salted boiling water and add sauce back into the pan to heat up
- Throw your al dente pasta into the sauce along with some pasta water and continue melding together till perfectly cooked – once almost done, kill heat, add in some grated parmigiano and combine
- Basil Parmesan: add 75g cold parmigiano + a handful of basil leaves to a food processor and blitz till crumbly and bright green – this stuff is amazing
- Plate up, spooning over more of the tomato burrata sauce and sprinkling over your basil parm
