Creamy Tomato Burrata Cappellacci

INGREDIENTS

• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 Packs Simply Better Burrata & Basil Cappellacci
• 2 Packs Simply Better Irish Baby Vine Tomatoes, halved
• 2 cloves of garlic, thinly sliced
• ½ Tsp Chilli Flakes
• 1 Lemon
• 30g Simply Better Abernethy Sea Salted Butter
• Simply Better Achill Island Sea Salt & Cracked Black Pepper

To Serve

• 2 Tbsp Pine Nuts, toasted
• 2 Tbsp Freshly Grated, Simply Better Parmigiano PDO
• 1 Simply Better Italian Buffalo Burrata
• Fresh Basil leaves

METHOD

1. Heat a frying pan over a medium to high heat, add the oil and tomatoes to the pan and cook for 5-6 minutes until beginning to soften. Add the garlic, chilli and season with salt and cracked black pepper, cook for a further 2-3 minutes.
2. Meanwhile cook the cappellacci according to pack instructions, drain and reserve a cup of the cooking water.
3. Add butter to the tomatoes, together with a little cooking water and the zest and juice of half a lemon, to make a rich creamy tomato sauce. Add in the cooked pasta and stir through. Top with the parmesan, pine nuts, burrata and basil leaves.
4. Serve straight to the table and enjoy.