BURRATA, BALSAMIC AND CHILLI SPAGHETTI (via Donna Hay)
¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL
4 CLOVES GARLIC, THINLY SLICED
½ TEASPOON DRIED CHILLI FLAKES
¼ CUP (60ML) CARAMELISED BALSAMIC VINEGAR
250G BURRATA, TORN
MICRO (BABY) PURPLE BASIL, TO SERVE
SEA SALT AND CRACKED BLACK PEPPER
Heat 1 tablespoon of the oil in a small non-stick frying pan over medium heat. Add the garlic and chilli and cook for 1 minute or until golden brown and crisp. Set aside.
Cook the pasta in a saucepan of salted boiling water for 6–8 minutes or until al dente. Drain and return to pan.
Add the balsamic vinegar, garlic mixture and remaining oil and toss to combine.
Divide the pasta between bowls and top with the burrata, basil, salt and pepper to serve. Serves 4.