Rigatoni with Slow-Roasted Tomato & Burrata

Ingredients

• 400 g Bronze-Cut Rigatoni(our product)
• 1 jar (480 g) Slow-Roasted Tomato Sauce(our product)
• 2 cloves garlic, thinly sliced
• 2 tbsp Cold-Pressed Olive Oil(our product)
• 1 ball (125 g) burrata
• 1 handful fresh basil leaves

1. 1Bring a large pot of well-salted water to the boil and cook the rigatoni for 1 minute less than the packet says.
2. 2Meanwhile, warm the olive oil in a wide pan and gently fry the garlic until just golden, about 2 minutes.
3. 3Pour in the tomato sauce, add a splash of pasta water and simmer for 5 minutes.
4. 4Drain the pasta, keeping a cup of cooking water. Toss the rigatoni in the sauce for 1 minute, loosening with pasta water until glossy.
5. 5Plate, tear the burrata over the top, finish with basil and a final drizzle of olive oil.