• 1 portion Sorrentina’s Spaghetti
  • 1 portion Italian all-purpose tomato sauce
  • 20gms cherry tomatoes, halved
  • 5gms garlic, chopped
  • 5gms basil leaves
  • 5gms butter
  • 50ml water or vegetable stock
  • Blanch Sorrentina’s Spaghetti for 1 minute in a pot of boiling water. Cook it the rest of the way through in the Tomato Sauce
  • In a pan, add olive oil and chopped Garlic and let it caramelize
  • Add the halved cherry tomatoes and allow them to blister
  • Add the stock, basil leaves and season with salt
  • Chili flakes can be added if you like your pasta with a bite
  • Add in Italian all purpose tomato sauce and allow it to emulsify
  • Add the Spaghetti to the tomato sauce and let it cook for 2 minutes
  • Once the tomato sauce is thick, add butter and let the pasta emulsify
  • Plate the pasta and pour the excess chunky tomato sauce on top
  • Cut open a fresh burrata and place it on the pasta just before serving.
  • When the Cream mixes with the tomato sauce, it will settle into a nice blush hue
  • Chili can be added at the end, for an element of spice

Essentials to make your Dish