If you love pasta then you’re going to love this recipe by celebrity chef, Miguel Maestre. This dish is not only a masterclass of flavour, but it’s also super easy to make, even on a busy weeknight. The best part? You can find all the ingredients you need at your local Stockland shopping centre.
Below, we’ll take you through Miguel’s recipe step-by-step. So, go ahead grab your apron, head to Stockland, and get ready to cook up a pasta dish that will become a new family fave.
Method
1. Preheat oven to 180C (fan-forced).
2. Heat 1 tbs of the oil in a wide, large deep frying pan or casserole dish (see Tip) over high heat. Add cherry tomatoes and cook for 1 minute, or until blistered.
3. Transfer to an oven tray lined with baking paper. Cook in oven for about 10 minutes, or until tender. Remove.
4. Meanwhile, for the broth, place the passata and stock in a saucepan and bring to a simmer. Season with a little salt then turn off the heat and keep warm.
5. Heat the oil in same pan over medium-high heat. Add pasta and cook for 3-4 minutes or until it is starting to turn a deep golden.
6. Begin to ladle in the tomato broth, one or two at a time, cooking like a risotto. Cook until each ladle are absorbed into the pasta. Make sure you allow the pasta to char a bit each time as it soaks up the liquid. The point here is to caramelise all the flavour. Cook until the stock is used up and the pasta is tender.
7. Serve drizzled with extra virgin olive oil and topped with burrata and roasted cherry tomatoes. Garnish with basil. Serve with cracked black pepper.
Tip
*Miguel Maestre is a professional chef and has years of kitchen safety experience with knives and kitchen blow torches. For more information on knife safety visit our how to use knives safely guide here.
For more Miguel Maestre recipe inspiration visit stockland.com.au/miguel.
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Serves:
4-5
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Time needed:
45 mins
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Difficulty
Easy
Ingredients
- 1/3 cup extra virgin olive oil, plus extra to drizzle
- 250g cherry tomatoes on the vine
- 1 tsp dried chilli flakes
- 4 garlic cloves, crushed
- 400g dried spaghetti
- Burrata and cracked black pepper to serve
- Fresh basil leaves, to serve
- TOMATO BROTH:
- 700g jar tomato passata
- 800ml chicken or vegetable stock
