1. Preheat oven to 180C (fan-forced).
2. Heat 1 tbs of the oil in a wide, large deep frying pan or casserole dish (see Tip) over high heat. Add cherry tomatoes and cook for 1 minute, or until blistered.
3. Transfer to an oven tray lined with baking paper. Cook in oven for about 10 minutes, or until tender. Remove.
4. Meanwhile, for the broth, place the passata and stock in a saucepan and bring to a simmer. Season with a little salt then turn off the heat and keep warm.
5. Heat the oil in same pan over medium-high heat. Add pasta and cook for 3-4 minutes or until it is starting to turn a deep golden.
6. Begin to ladle in the tomato broth, one or two at a time, cooking like a risotto. Cook until each ladle are absorbed into the pasta. Make sure you allow the pasta to char a bit each time as it soaks up the liquid. The point here is to caramelise all the flavour. Cook until the stock is used up and the pasta is tender.
7. Serve drizzled with extra virgin olive oil and topped with burrata and roasted cherry tomatoes. Garnish with basil. Serve with cracked black pepper.
Tip:
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.
All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.
Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.
