Pasta with Roasted Tomatoes and Burrata

• 800gcherry tomatoes
• 1red onion, cut into thin wedges
• 4garlic cloves, thinly sliced
• 4 tbspolive oil
• 1/2 tspchilli flakes
• fine salt
• black pepper
• 350gspaghetti
• 60grocket
• 25gbasil, leaves picked
• 30gParmesan or vegetarian Italian hard cheese, finely grated
• 2burrata (about 150g each), drained

Method

1. 1Heat the oven to 220C (200C fan). Tip the cherry tomatoes, red onion and garlic onto a roasting tray with 3 tablespoons of the olive oil, the chilli flakes, a teaspoon of salt and plenty of black pepper. Shake into a single layer.
2. 2Roast for 25 minutes until the tomatoes have burst and collapsed, the onion is soft and the juices have gone sticky and dark at the edges of the tray. Those caught edges are the sauce; do not scrape them into the bin.
3. 3When the tray has 10 minutes to go, cook the spaghetti in a large pan of well-salted boiling water for 9 to 10 minutes until al dente. Scoop out a mug of the cooking water before draining.
4. 4Return the spaghetti to its pan and scrape in everything from the tray, juices included. Add the Parmesan, most of the basil, the rocket and about 100ml of the pasta water and toss over a low heat for 1 minute until the juices coat the strands and the rocket has wilted. Loosen with more water if it looks dry, then taste for salt.
5. 5Divide between four bowls. Tear the burrata over the top so each bowl gets a share of the creamy centre, then finish with the last tablespoon of olive oil, the rest of the basil and black pepper. Eat straight away while the burrata is cold against the hot pasta.

Per serving

kcal

722

protein

30.4g

fibre

6.3g

carbs

77.4g

fat

32.8g