Ingredients

The following ingredients have 4 Servings
  • 350 g penne pasta
  • 2 burrata cheese balls ((125 g each))
  • 80 g rocket leaves
  • 250 g cherry tomatoes (cut into quarters)
  • 6 basil leaves
  • sea salt
  • 15 g basil leaves ((roughly 30 leaves))
  • 3 tablespoon extra-virgin olive oil
  • 1 garlic clove (chopped)
  • 1 teaspoon cold water
  • a pinch of sea salt

Instruction

  • Cook the pasta in a large pot of well-salted boiling water (1.5 tbsps of sea salt for 3.5 lt of water) , until al dente, about 2-3 minutes shy of the time on the package instructions.
  • Transfer the pasta in a colander and place it very quickly under cool running water for a couple of seconds. Drain the pasta, and let it cool slightly, before mixing it with the rest of the ingredients.
  • Place the pasta in a large serving bowl. Add in the tomatoes, followed by the rocket leaves and basil leaves. Mix all the ingredients.
  • Finally, top the pasta with burrata cheese. You can leave it whole or cut it open and give all the ingredients a quick mix. Drizzle the basil oil on top and serve.