Charred Cherry Tomato Spaghetti with Burrata, Tomato Pesto & Basil

Steps

1. Bring a medium pot of hot salted tap water to the boil.
2. Cook pasta in pot of boiling water on high heat for 12-14 minutes, until tender. Reserve 1/2 cup pasta water, then drain. Return pasta to pot with olive oil to prevent sticking.
3. Thinly slice garlic and set aside. Heat olive oil in a medium fry-pan on high heat. Add cherry tomatoes, season with salt and cook for 5-6 minutes, tossing occasionally, until tomatoes are softened and blistered. Gently squash tomatoes with the back of a wooden spoon to release their juices.
4. Add garlic and 1/2 pack veggie stock spices to pan and cook for a further 1-2 minutes, stirring, until fragrant. Add water measure and milk to pan, stir and bring to a simmer (the milk will look like has split a little, but this is okay). Once it has just come to a simmer, remove pan from heat.
5. Add cooked pasta and Parmesan to pan and toss in sauce. Add a splash of reserved pasta water, if needed to thin sauce. Season to taste with salt and pepper.
6. Peel courgette into ribbons and toss in a medium bowl with meslcun and balsamic vinegar. Pick basil leaves. Tear burrata in half over a plate to catch any juices and season lightly with salt.
7. Pasta and sauce topped with burrata, tomato pesto and basil. Serve salad on the side.