Authentic Bucatini with Arrabbiata Sauce

Spicy Italian flavours unite in this Authentic Bucatini with Arrabbiata Sauce recipe. The perfect midweek meal.

Equipment

• Large saucepan
• Frypan

Ingredients

• Salt
• 1 packet bucatini pasta (or pasta of choice)
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 4 cloves garlic, sliced
• 1 tbsp dried chilli (or to taste)
• 2 cans cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1 bunch of cherry tomatoes on the vine
• Fresh Burrata cheese (similar to fresh mozzarella but better!)
• Parsley, to garnish
• Cracked pepper, to season

Instructions

1. Bring a large pot of salted water to boil. Add the pasta and cook as directed on the packet. Reserve 1/2 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a separate large pot or frypan pan over medium heat. Add the garlic and cook, stirring, until pale golden, approx 3 minutes.
3. Add half a tablespoon of the dried chilli and cook, stirring for approx 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, approx 20 minutes.
4. Add the pasta, reserved cooking water, parsley and the remaining half a tablespoon of dried chilli to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls, add the fresh burrata and drizzle with olive oil.

HINT: Roast a bunch of cherry tomatoes drizzled with olive oil in the oven at 180 degrees until they start to blister. Garnish your pasta with roasted tomatoes, fresh Burrata, parsley, a drizzle of olive oil and some cracked pepper.

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