Weeknight burrata pasta
serves
4
A fresh ball of burrata makes every cheese lover weak at the knees, say Ellie and Sam Studd, who prove that this decadent addition can jazz up any weeknight meal.
Ingredients (12)
- 100g spicy salami
- 1/4 cup (60ml) extra virgin olive oil
- 1 onion, finely chopped
- Small bunch flat-leaf parsley, leaves & stems finely chopped separately
- 5 garlic cloves, finely sliced
- 2 tbs tomato paste
- 2 x 400g cans cherry tomatoes
- 400g dried fusilli lunghi pasta (substitute any long pasta)
- 50g unsalted butter, chopped
- 1 ball burrata cheese
- Italian chilli-infused oil (optional)
- Finely grated zest of 1 lemon, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place salami in a food processor and whiz until coarsely chopped. Set aside.
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2.Heat olive oil in a large frypan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes until light golden. Add the parsley stems, garlic, chopped salami and tomato paste, and cook for 3-4 minutes until aromatic. Add cherry tomatoes, then reduce heat to low and simmer for 15-17 minutes until mixture is slightly reduced.
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3.Meanwhile, cook pasta according to packet directions in a large saucepan of salted boiling water. Drain, reserving 1 cup (250ml) pasta water.
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4.Add reserved pasta water to the tomato mixture and stir over low heat for 2-3 minutes. Add cooked pasta and butter, and stir to coat the pasta well. Season with salt and pepper.
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5.Transfer to a serving plate and top with burrata. Drizzle with chilli oil, if using, and sprinkle with parsley leaves and lemon zest, to serve.
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