Fettuccine with Burrata

with Sundried Tomato Butter, Fresh Chilli & Pine Nuts

Ingredients

Pasta

• 250 g fettuccine

Sundried Tomato Chilli Butter

• 1 tbsp olive oil
• 1 tbsp butter
• 3 garlic cloves, minced
• 120 g sundried tomatoes, finely chopped
• 1 fresh red chilli, finely chopped
• Pinch of chilli flakes
• 1 tsp tomato paste
• Salt and black pepper

Garnish & Finish

• 2 fresh burrata balls
• Parmesan, finely grated
• Fresh basil leaves
• 2 tbsp pine nuts
• Olive oil drizzle
• Black pepper

Method

Prepare the Sauce

1. Heat olive oil and butter over medium-low heat
2. Add garlic and cook gently until fragrant
3. Add sundried tomatoes and cook for 2-3 minutes
4. Stir in fresh chilli and cook briefly until softened
5. Add chilli flakes and bloom for 20-30 seconds
6. Stir in tomato paste
7. Season lightly with salt and black pepper
8. Cook until glossy and combined

Toast the Pine Nuts

1. Add pine nuts to a dry frying pan over medium heat
2. Toast while stirring until golden and fragrant
3. Remove immediately and set aside

Cook the Pasta

1. Bring a large pot of salted water to the boil
2. Cook fettuccine until al dente
3. Reserve 1 cup of pasta water before draining

Finish the Pasta

1. Add drained pasta to the sauce
2. Add a splash of pasta water
3. Toss over medium heat until silky and coated

Plate the Dish

1. Twirl pasta into tight nests
2. Place burrata on top
3. Drizzle with olive oil
4. Finish with basil, pine nuts, parmesan and black pepper

Burrata Finale

1. Slice burrata open just before serving
2. Allow the creamy centre to spill through the pasta