A lovely super easy bowl of pasta that’s perfect for summer lunches. Sweet roast tomatoes are paired up with zingy capers and creamy burrata. And the best about this pasta is: you can eat it hot or cold – so it could also be a great side for a BBQ party.
Made with Le Moulin pasta from Luxembourg as part of our collaboration.
250g Le Moulin Tortiglioni
For the roast tomatoes:
300g cherry tomatoes
4 garlic cloves
½ tsp fennel seeds
1 tsp herbes de provence
1 tbsp olive oil
½ tbsp balsamic vinegar
a pinch of chilli flakes
salt and pepper
60g olives
2 tsp capers
a handful of basil
lemon zest
1 burrata
salt and pepper
Serves 2 – Prep: 30 mins
Preheat the oven to 180°C fan. Put the tomatoes into a baking dish and add all the tomato ingredients. Stir and bake in the preheated oven for 20 minutes.
Once the tomatoes have almost finish baking, cook the pasta in boiling salted water for 6 minutes.
Drain the pasta and put back in the saucepan. Drizzle with oilve oil and season with salt, pepper and lemon zest.
Pop the garlic cloves out of their skin and mash. Stir the mashed garlic, olives, capers, baked tomatoes and basil leaves through the pasta.
Distribute the pasta between two plates, tear open the burrata and put on top. Sprinkle with more basil leaves and serve immediately.
