Ingredients

Method

• 100 g crème fraîche
• 150 g Woolworths fior di latte mozzarella
• sea salt and freshly ground black pepper, to taste
• 250 g Woolworths snacking peppers, halved and seeded
• 400 g cherry tomatoes, halved
• 4 cloves garlic, minced
• olive oil, for drizzling
• 100 g Woolworths pitted marinated Kalamata olives
• 500 g Woolworths wholewheat linguine, cooked al dente
• fresh basil, to garnish

Method

Ingredients

1. To make the cheat’s burrata, place the crème fraîche in a bowl and tear in the mozzarella. Sprinkle with salt and mix. Cover and set aside for 30 minutes at room temperature.

2. Preheat the oven to 180°C. Line a deep baking tray with a large sheet of baking paper, leaving half hanging over the tray. Add the peppers, tomatoes and garlic, then drizzle generously with olive oil and season to taste.

3. Fold over the paper to make a parcel and seal by pinching the ends together. Bake for 30–40 minutes.

4. Remove the tray from the oven and open the parcel. Add the olives and 2 T brine and mix well. Toss with the hot pasta. Serve immediately with generous helpings of the home-made burrata. Garnish with fresh basil.

Cook's note: The cheat’s burrata can be made in advance and kept in the fridge. Remember to remove it when you start cooking to allow it to come to room temperature.

Find more pasta recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen