Garofalo Orecchiette Pasta with San Marzano Tomatoes & Burrata
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Skillet
- Slotted spoon
- Spoon
- Stove
- Serving bowl
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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