Paccheri Pasta with Cherry Tomatoes, Burrata & Basil

SERVE 2

• 1 cup (200 grams) of Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 20 small Cherry Tomatoes
• 1 Burrata
• Lots of Basil
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut about 10 of the tomatoes in half, the rest leave them whole and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes soft.
4. In the meantime cook the Paccheri al dente, drain them and fill them with the fresh burrata (the inside part of the burrata, which is creamier).
5. Top the Paccheri with the tomatoes and lost of fresh basil!