Ingredients
300g gigli pasta
400g mixed tomatoes, chopped and halved depending on size
1 shallot, finely sliced
4 anchovy fillets in olive oil, finely chopped
2 garlic cloves, finely chopped
½ tsp chilli flakes
5 tbsp extra virgin olive oil, plus extra to finish
1 tbsp red wine vinegar
Small handful fresh basil
1 burrata
Sea salt and black pepper
Method
Bring a large pan of salted water to the boil and cook the pasta until al dente.
Meanwhile, make the dressing by adding the anchovies, garlic, chilli flakes, olive oil and red wine vinegar to a large mixing bowl. Stir well until the anchovies begin to melt into the oil.
Add the tomatoes and shallot with a good pinch of sea salt and black pepper. Leave everything to marinate for 15–20 minutes until glossy and deeply flavoured.
To make the crispy basil oil, heat a small splash of olive oil in a frying pan over medium heat. Add a few basil leaves and fry for 20–30 seconds until crisp, then transfer to kitchen paper.
Add the pasta to the marinated tomatoes. Toss well so every piece is coated in the tomato and anchovy dressing.
Spoon onto a large serving platter and tear the burrata over the top. Finish with the crispy basil leaves, basil oil, plenty of cracked black pepper and a generous drizzle of extra virgin olive oil to serve.
