बुर्राटा और टमाटर

Ripe tomatoes cooked down until they turn sweet and jammy, then tossed through hot spaghetti with a whole burrata set on top.

• Spaghetti, cooked to a firm bite.
• Tomatoes, slow-cooked into a soft sauce.
• Fresh burrata, torn open at the table.
• Basil and good olive oil, added at the end.

The sauce cooks down slowly, so the tomato loses its sharpness and turns deep and sweet. The pasta goes into the pan with it, not under it, and gets tossed until every strand is coated. The burrata sits on top whole, cool against the heat, and you break it open yourself so the creamy centre runs down into the tomato. A simple plate, done properly, and best eaten straight away while the pasta is still hot.