Ingredients
Directions
- 1
Finely chop the shallots and garlic. Add into a medium heat pot with the olive oil and a pinch of salt, then add the cherry tomatoes and cook until slightly soft.
- 2
Add in the fresh basil and dried oregano, cook for 1 minute. When fragrant and in the tomato paste and cook for another 2 minutes. Add in the tinned tomatoes and a pinch of sugar and salt. Simmer for 5-10 minutes.
- 3
Put a pot of heavily salted water onto a boil for the pasta. Cook the pasta until just before al dente. Save the pasta water.
- 4
Add around 80 ml of pasta water and a generous amount of parmesan to the pan with the tomato mix. Bring to a simmer then add in the cooked pasta, toss to combine and cook until the pasta is al dente.
- 5
Serve with half of the burrata cheese, a drizzle of good olive oil, shavings of parmesan and a healthy squeeze of lemon.
