Burrata Pasta with Confit Tomatoes and Garlic Panko

Method

1. Preheat the oven to 300°F fan. Peel and finely chop the garlic. Slice the chili into thin rings. Place the cherry tomatoes in an ovenproof dish along with half the garlic and all the chili. Drizzle with olive oil, season lightly with salt, and confit in the oven for 20–30 minutes, until the tomatoes are soft and begin to burst.
2. Meanwhile, toast the panko in a large pan with olive oil until golden brown. Add the remaining garlic and toast briefly. Season with salt, transfer to a bowl, and set aside.
3. Cook the spaghetti in plenty of salted water according to package instructions until al dente. Reserve some pasta water before draining. Wash the lemon, grate a little zest, and squeeze the juice. Remove the cooked tomatoes from the oven and stir in the lemon juice and zest.
4. Add the drained spaghetti to the pan and toss with the confit tomato mixture. If needed, add a splash of pasta water and stir well to create a silky sauce. Plate the pasta, tear a burrata over each serving, drizzle with balsamic cream, and generously sprinkle with the garlic panko. Serve with fresh basil and black pepper.