Italy on a Plate!

Serves 2

Ingredients:

30g pine nuts (toast - dry fry - them for extra flavour)
2 handfuls of basil leaves
1 handful of mint leaves
2 small garlic cloves
Extra virgin olive oil
500g ripe tomatoes (cherry or larger)
chilli flakes
12 pitted black olives

2 tbsp capers
1 ball of burrata
175g pappardelle
1 ball of burrata, drained
180g pappardelle pasta

First make the pesto:

Set half the pine nuts aside with small basil leaves 

Put rest of nuts, basil, mint and one clove garlic in processor and blitz 

Add 3-4 tbsp olive oil as you go, then season to taste.

Next the pasta sauce:

Gently fry finely chopped garlic in 2 tbsp oil for 30 seconds then add tomatoes, salt, pepper and a pinch of chilli flakes.  Add a splash of water and cook for 10 mins gently.  Be careful garlic doesn't stick and burn.

After 5 mins add capers and olives. Press tomatoes gently with back of spoon to break them.

While this is cooking bring pan of water to boil and cook pasta to al dente.  Drain but keep half mug of pasta water.

Toss pasta through tomato sauce adding more pasta water if required, and simmer for 30 seconds.

Serve straight away with the half the burrata on top of each plate, drizzle the pesto over and garnish with extra pine nuts and basil.

Absolutely sublime!

Spaghetti also works, but pappardelle soaks up more of the flavours and I think works better.