Casarecce with roasted tomatoes and burrata
Ingredients
Serves 3
Preparation 10min
Cooking 35min
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600 g 1 1/2 lbs heirloom tomatoes, some halved or quartered, some left whole
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300 g 14 1/2 ounces canned tomatoes or passata
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3-4 tbsp extra-virgin olive oil, plus extra to serve
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1 garlic head, cut in half
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125 ml (½ cup) dry white wine (or white balsamic vinegar or verjuice for a non-alcohol version)
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1-2 red chillies (optional)
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salt and freshly ground black pepper, to taste
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250 g 8.8 oz casarecce
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1 burrata
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small handful basil leaves, to serve