It is important to taste this sauce for acidity when seasoning. Fresh tomatoes are a little acidic, so I add a little sugar or honey to balance the flavours.
3 tbsp olive oil
3 garlic cloves, squashed, peeled and halved lengthways
900g cherry tomatoes, halved lengthways
A large handful (about 15g) of fresh basil leaves, roughly torn, plus extra leaves to garnish
1 tsp caster sugar
400g-600g dried pasta or 320g-480g fresh pasta
2 balls burrata, torn
Salt and freshly ground black pepper
- Put a large pan of salted water on to boil for the pasta. Meanwhile, to make the sauce, heat the olive oil in a large nonstick frying pan. Toss in the garlic and cook, stirring, for a few minutes to flavour the oil.
- When the garlic begins to colour, add the tomatoes, basil, sugar and salt and pepper to taste. Cook over a high heat for 8-10 minutes until the tomatoes have begun to break down but not totally lost their shape.
- When the water is at a rolling boil, add the pasta and cook according to the instructions. Drain the pasta, but keep a cup of the cooking water. Tip the hot pasta into the hot tomato sauce, add a splash of retained cooking water and toss with gusto over a high heat until the pasta looks creamy and well coated.
- Remove the halved garlic cloves and serve with the burrata, plenty of extra pepper and the basil to garnish.
Now buy the book
Our recipes are from Pasta Perfect by Laura Santini, which is published by Ryland, Peters & Small, price £14.99. To order a copy for £11.99 until 11 April, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.