Roasted pepper & burrata fiorelli

Add just a handful of ingredients to fresh filled pasta for a Med-inspired feast that’s on the table in 15 minutes. Even better with garlic bread or a salad on the side.

Ingreadient

• 2 tbsp Essential Olive Oil
• 1 shallot, finely chopped
• 1 clove/s garlic, finely sliced
• 1 tsp Essential Red Wine Vinegar
• ½ tsp Essential Clear Honey
• 200g roasted red peppers from a jar, cut into thin strips
• 250g Dell’Ugo San Marzano Tomato and Burrata Fiorelli
• 1 handful basil leaves, shredded
• Shaved Parmigiano Reggiano, to serve (optional)

Step by step

1. Heat the oil in a large frying pan over a medium heat. Add the shallot and garlic with a pinch of salt; fry gently for 5 minutes until softening but not taking on any colour. Meanwhile, bring a large pan of salted water to the boil for the pasta.
2. Add the vinegar and honey to the frying pan, then the peppers. Stir everything over the heat for 3 minutes. At the same time, add the pasta to the pan of boiling water and cook for 3 minutes.
3. Use a slotted spoon to transfer the pasta to the frying pan. Take off the heat and gently stir the pasta into the pepper mixture. Divide between 2 plates and top with shredded basil plus some cheese shavings, if liked.