100g Pancetta 3 tins plum Tomatoes 1-2 Tbl sp Tomato paste 1 bunch of fresh Basil 3 Cloves of Garlic 1 Tsp Chilli flakes (adjust to your preference) 200g Spaghetti 1 Burrata per person 50g Parmesan Cheese (adjust to your taste)
INSTRUCTIONS
Add a splash of Olive Oil to a high walled frying pan. Throw in your Pancetta. After 3-5 min add a pinch of your Chilli flakes. Add 2-3 Tsp of finely chopped Garlic. Once Garlic has sweated off, add 2 Tbl sp of Tomato Paste and roast off for 3-5 min. Pour in 3 tins of plum Tomatoes. Tear in some Basil and cook out for 20min until reduced down by a third and thick and rich. Pop the sauce to one side. Add dried Spaghetti to boiling water that has been heavily salted. Once Pasta is "el dente" drain the water (retaining some to finish the sauce) and pop Spaghetti into a pan. Add your Sauce to the Spaghetti and mix together. Add some Pasta water to finish and then pop onto a plate. Place your Burrata onto the Pasta and cut in quarters. Grate over some Parmesan Cheese. Lastly, finish the dish with a drizzle of extra virgin Olive Oil, Basil and Chilli Flakes.
