Ingredients
4 tablespoons olive oil, plus extra for dressing
100 g butter
1bunch of basil, leaves picked, stems finely chopped
4-5 garlic cloves, roughly chopped
500 g cherry tomatoes a pinch of saffron threads a pinch of sugar
zest and juice of 1 lemon
5 cups (1.25 litres) chicken stock, vegetable stock and/or water 500 g dried angel hair egg pasta
1 cup (100 g) finely grated parmesan
2 balls of burrata, torn lemon cheeks, to serve
Method
Heat the olive oil and butter in a heavy-based saucepan that’s wide enough to fit the pasta lengths whole. Add the basil stems and garlic and sauté for 3-4 minutes, or until the garlic is fragrant and turning golden.
Add the cherry tomatoes and sauté for 4-5 minutes, or until the tomatoes start to blister and burst.
Meanwhile, using a mortar and pestle, grind the saffron threads with the sugar to a rough bright powder. Add the lemon juice and allow the saffron to bloom.
Pour your stock combo into a jug and give it a taste. Some shop-bought stocks can be quite salty, so keep this in mind before adding any further seasoning.
Deglaze the pan with the saffron lemon juice, by splashing it in and scraping the bottom of the pan with a wooden spoon or spatula. Pour in the stock and bring everything to the boil.
Add the angel hair pasta, using tongs to submerge the pasta as soon as it starts to soften, then pop on the lid and cook tor 3-4 minutes, or until the pasta is al dente and the liquid has been (mostly!) absorbed. Stir in the parmesan and lemon zest. Season with salt and black pepper to taste.
Turn the heat off, plonk in the burrata and cover with the lid again for another 3-4 minutes while you set the table and get everyone organised.
Serve in the pan at the table, cascaded with basil, swirling into bowls with burrata blobs on top and lemon cheeks on the side.
