Pasta med burrata

Ingredients

• 200 g pasta
• 1 burrata (125–200 g depending on size)
• 250–300 g cherry tomatoes
• 4 cloves garlic, thinly sliced
• 2 spring onions
• 40–50 g Parmesan, finely grated
• Zest from ½ lemon
• 15–20 basil leaves
• 1–2 tsp lemon juice
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• Optional: a pinch of chili flakes or ½ tsp chili paste

Roast the tomatoes

1. Heat oven to 225 °C.
2. Halve any larger tomatoes.
3. Slice the white parts of the spring onions and toss them with the tomatoes.
4. Add 1 tbsp olive oil, salt and pepper.
5. Roast 15–20 minutes until the tomatoes burst and begin to caramelize.

Cook the pasta

1. Cook the pasta in well-salted water until al dente.
2. Reserve about 2 dl of pasta water before draining.

Make the sauce

1. While the pasta cooks, gently fry the sliced garlic in 2 tbsp olive oil over low heat for 2–3 minutes.
2. Add the roasted tomatoes and onions, and crush some of the tomatoes with a spoon.
3. Add the lemon zest, optional chili, and the basil leaves.

Bring it together

1. Add the drained pasta and about ½ dl pasta water, and toss.
2. Add the Parmesan and keep tossing, adding more pasta water as needed until the sauce turns silky and coats the pasta.

Serve

Divide between two warm bowls. Tear the burrata open and place half on each serving. Top with the remaining green parts of the spring onions finely sliced, extra Parmesan, black pepper, a drizzle of olive oil and a little extra lemon zest.

The key is to serve immediately while the pasta is hot and the burrata is still cool and creamy in the centre. The contrast is what makes the dish.