Spaghetti Puttanesca with Giorgio's Baby Burrata

Spaghetti Puttanesca with Baby Burrata

Serves: 4 people

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Ingredients

For the puttanesca sauce:

2 tbsp extra virgin olive oil

2 garlic cloves, finely sliced

6 anchovy fillets, chopped

400g tined tomatoes

1 cup cherry tomatoes, halved

½ cup kalamata olives, pitted & sliced

2 tbsp capers, rinsed

1 – 2 tsp chilli flakes

Handful fresh parsley, chopped

Salt & pepper to taste

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For the pasta:

500g instant spaghetti

1 tub Giorgio's Baby Burrata (3x30g)

Salt & pepper to tasta

Drizzle Extra Virgin Olive Oil

Optional: Lemon Zest

Instructions

Step 1

Heat the olive oil in a large pan over medium heat. Add garlic and chilli and cook for about 1 minute until fragrant. Add anchovies and stir until they dissolve into the oil. Add capers and olives and cook for another 2 minutes.

Step 2

Pour in the tomatoes and simmer gently for 15–20 minutes until rich and concentrated. Taste and season carefully — the olives, anchovies, and capers already bring plenty of salt.

Step 3

Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Reserve about 1 cup of pasta water before draining.

Step 4

Add the spaghetti directly into the sauce with a splash of pasta water and toss until glossy and emulsified. Stir through most of the parsley.

Step 5

Twirl the pasta into bowls and place a baby burrata on top of each serving. Finish with cracked black pepper extra parsley a drizzle of olive oil optional lemon zest. Serve immediately so the Baby Burrata softens into the hot pasta.

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Notes

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