Spaghetti with roasted cherry tomatoes and burrata

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Cherry tomatoes250 g
• Burrata50 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional).
2. Wash the cherry tomatoes, halve them and arrange them on a baking tray cut side up; dress with the olive oil, a pinch of salt and the dried oregano.
3. Roast at 200 °C for 25 minutes, until wrinkled and caramelised at the edges.
4. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and, when the tomatoes have about 10 minutes left, add the spaghetti; cook for the time on the packet, until al dente.
5. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them in the tray with the tomatoes and their juices, loosening with a little water if needed.
6. Serve with the burrata in the centre of the plate, torn open by hand, and fresh basil.