Blistered Cherry Tomato Orecchiette, With Borlotti, Creamy 'Burrata', Crispy Garlic & Fresh Basil

Method

1. Boil your kettle and take out two saucepans. Fill one of the saucepans with boiling water from the kettle, salt it generously, and place it over medium heat.
2. Add the wholewheat orecchiette pasta to the pan of boiling salted water and cook until al dente, about 10 minutes. Reserve a mugful of the cooking water, then drain the pasta.
3. Place the other saucepan over low heat and add a generous glug of good-quality olive oil. Peel and thinly slice the garlic cloves , then add them to the oil. Spread the slices out in an even layer and let them sizzle for 2–3 minutes, until golden and crispy. Once ready, transfer the garlic to a small bowl along with some of the oil.
4. Return the saucepan to medium-high heat with the residual garlic oil. Add the cherry tomatoes and let them cook undisturbed for 2 minutes to blister on the bottom. Stir, then cook for another 3-4 minutes or until they've softened a little. Lower the heat to medium, then add the tomato sauce and the drained, rinsed borlotti beans . Cook for around 2-3 minutes, then add the basil leaves, reserving a few for garnishing. Fold in the cooked orecchiette and use the reserved pasta cooking water to adjust the consistency as needed.
5. To serve, divide the blistered cherry tomato orecchiette with borlotti beans between bowls and top each with a dollop of cashew ‘burrata’ . Finish with the remaining basil leaves, a drizzle of the crispy garlic oil , and season with sea salt and black pepper to taste. Enjoy!

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