Rosa Madre Paccheri with Fresh Tomatoes, Burrata & Lemon Zest


Rosa Madre Paccheri Pasta
4 San Marzano tomatoes (fresh or canned)
6 tomatoes datterino (cherry tomatoes)
4 plum vine tomatoes 
Half can of chopped tomatoes 
Fresh basil
Fresh burrata 
1 lemon (not waxed)
Extra virgin olive oil 
Salt & pepper 
3 cloves of garlic


Firstly, begin by roughly chopping your fresh tomatoes & dice your garlic.

In a large pan, fry the garlic and add all the tomatoes. Add the fresh basil and let them cook for about 4 minutes.

Now add the half can of chopped tomatoes & a pinch of salt and allow it all to cook for another 4 minutes. Take the sauce off the heat, let it cool a little and then blend until smooth (in a blender or a hand blender).

Begin cooking your Paccheri pasta in boiling water for 3 minutes – this shape of pasta is ideal for this dish as it work perfectly with the sauce! Add your blended sauce to a pan and add your cooked pasta. Mix together and add plenty of parmesan cheese, olive oil and fresh basil. Once the sauce has nicely coated the pasta its ready to go.

Plate your pasta and finish up with some pieces of burrata on top (as much you like) and don’t forget some lemon zest. This dish will make you feel like you're on holiday in Capri!