Garofalo Orecchiette Pasta with San Marzano Tomatoes & Burrata | Great British Food Awards
www.greatbritishfoodawards.com
Make a cut at the top of the tomatoes and cook in boiling water for 30 seconds. Plunge the tomatoes into ice cold water and allow to cool. Once cool, peel off...
Ingredients
- 440g Orecchiette
- 1kg San Marzano tomatoes
- 400g Passata
- 250g Burrata (roughly 2 burrata balls)
- 1 clove of garlic, chopped
- Extra virgin olive oil
- Salt & pepper
- Handful of fresh basil
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