Tagliatelle with Burrata and Burst Vine Tomatoes

Some of the most delicious dishes are truly simplicity itself. These are the ones where natural flavours are allowed to dominate and shine, and minimal tinkering is needed on the part of the creator- this is definitely one of those dishes!

By simply tossing pasta in a little garlic oil, then roasting some sun kissed tomatoes until their juices burst forth and topping it with the creamiest of Burrata’s, you not only have a dish that will be requested time and time again, but one that only takes a matter of minutes.

Serves 2

  • 225 g tagliatelle
  • 3 tbsp olive oil
  • A good pinch of rock salt
  • 1 tsp oregano
  • 220 g cherry tomatoes on the vine, a mix of colours is nice
  • ½ tsp of dried chilli flakes
  • 1 tbsp of garlic oil
  • 1 burrata ball
  • Salt and freshly ground pepper to taste
  • 2 large sprigs of basil torn
  • 1 sprig of fresh parsley chopped

Method

Cook the tagliatelle in a large pan of boiling salted water, stirring occasionally until cooked al dente.

Meanwhile pour the olive oil into a roasting tin and heat in a very hot oven for approximately 3-4 minutes. When the oil is hot carefully remove from the oven and add the tomatoes, sprinkle over the rock salt, oregano and the chilli flakes and roast for 5-8 minutes until just starting to burst.

Drain the pasta and toss with the garlic oil, season with salt and pepper

When ready to serve nestle the tomatoes into the pasta, and half the burrata cheese between both plates, then scatter with the chopped parsley and torn basil and season with more salt and ground black pepper.

This is a recipe from Gemma Simmonite, half of are the husband and wife duo who own and run Gastrono-me, the all-day café in Bury St Edmunds. Inspired by café cultures from all over the world, Gastrono-me serves up bottomless brunches and lunches by day, and by night special dinners and nights out to remember ‘Under The Tables’ in the clandestine karaoke bar.

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