Fusilli with tomatoes, basil & burrata cream.
- 320 g fusilli (or other short pasta)
- 200 g burrata
- 200 g cherry or datterini tomatoes
- 20 g fresh basil leaves (about a handful)
- 30 g breadcrumbs
- 3-4 tbsp extra virgin olive oil
- salt to taste and for pasta
- pepper to taste
- Start by boiling the water for the pasta. When the water starts to boil, add salt.
- In the meantime, wash the cherry or datterini tomatoes and put them in a hot frying pan where you have previously heated a little olive oil. Cook them until they start to soften (if necessary, add a little hot water to avoid burning them). I roasted my tomatoes for 10 minutes first.
- Prepare the cream of burrata, whisk about two-thirds of the burrata with a little olive oil, salt, pepper and little of the water that the burrata comes in.
- Finally, prepare the basil crumbs: blend or pulse the basil leaves with the breadcrumbs and a little oil until you get a greenish mixture
- Cook the pasta al dente according to the instructions on the packet. Once the pasta has been drained, add it to the pan with the cherry tomatoes. Mix the pasta well with the sauce. If the sauce looks too liquidy, cook it for a minute or two more before adding the pasta.
- Pour some of the burrata cream onto the bottom of each plate, then place the pasta with the tomatoes on top of the cream and sprinkle generously with the basil crumbs. Add a couple of pieces of the remaining burrata to each plate. Serve immediately.
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