Pasta with tomato sauce, burrata and basil-parmesan flakes

Ingredients for 4 servings:

• 400 g cherry tomatoes
• ½ shallot(s) or onion
• 3 garlic cloves
• 4 tbsp olive oil
• 1 chili pepper
• 1 burrata
• basil
• 75 g Parmesan
• Pinch(s) of salt and pepper
• 200 ml white wine
• 500 g pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Heat olive oil in a pan. Sauté half a shallot, the whole garlic cloves, and the whole chili pepper over medium heat for about 4-5 minutes. Halve the tomatoes and add them to the pan along with a few basil leaves. Add salt and pepper, and simmer uncovered over low heat for 20 minutes. Add the white wine and simmer uncovered for another 10 minutes. Remove the pan from the heat and carefully remove all the skin from the tomatoes, the half shallot, the basil leaves, the garlic cloves, and the chili pepper from the sauce. Then transfer the sauce and burrata to a large bowl and blend until smooth. Season to taste. Return the sauce to the pan and heat gently. Cook the pasta for about 1-2 minutes less than the package instructions. Add a little pasta water (about 4-5 tablespoons) to the sauce to help it combine with the sauce. Add the pasta to the pan and simmer for 1-2 minutes, until the pasta has the right bite. Stir some grated Parmesan into the sauce and pasta. Roughly dice the remaining Parmesan and add it to a blender along with a few basil leaves. The Parmesan should turn a lovely green. Serve the pasta on a plate and garnish with the basil and Parmesan flakes.