Burrata pasta with confit tomatoes & garlic panko

Preheat the oven to 150°C / 300°F (fan). Peel and finely slice the garlic. Thinly slice the chili. Add the tomatoes, half of the garlic, and all of the chili to an ovenproof dish. Drizzle with olive oil, season lightly with salt, and slow-roast for approx. 20–30 min., or until the tomatoes are soft and starting to burst.

Meanwhile, toast the panko in a large pan with a bit of olive oil until golden brown. Add the remaining garlic and toast briefly. Season with salt, transfer to a bowl, and set aside.

Cook the spaghetti in a large pot of salted water until al dente according to package instructions. Reserve some of the pasta water when draining. Wash the lemon, zest some of the peel, and squeeze out the juice. Remove the tomatoes from the oven and stir in the lemon juice and zest.

Add the cooked spaghetti to the pan and combine with the confit tomato mixture. Add a splash of pasta water if needed and stir until a silky sauce forms. Plate the pasta, top each portion with one burrata, drizzle with balsamic glaze, and generously sprinkle with the garlic-panko. Finish with fresh basil and cracked black pepper.