An extremely quick and easy spaghetti recipe, perfect for weeknights when you are rushing around. The addition of the Burrata on top makes it extra special and a great side dish for guests!
| 2 | Burrata |
| ¼ cup | Grated Parmesan |
| 500g | spaghetti |
| 1 bunch | broccolini |
| ⅓ cup | olive oil |
| 4 cloves | garlic, sliced |
| 6 | anchovy fillets, optional |
| chilli flakes and black pepper, to serve |
| 1 | Remove the Burrata tubs from the fridge and allow them to come to room temperature. |
| 2 | Cook pasta according to packet instructions. Blanch the broccolini in the with the pasta for the last few minutes. |
| 3 | Heat oil in a large pan and lightly fry garlic and anchovy. |
| 4 | Add broccolini & spaghetti to the pan, toss to coat. Sprinkle with Grated Parmesan, chilli flakes and pepper. |
| 5 | Plate up immediately on a large serving dish. Place the Burrata on top and slice open at the table just prior to serve! |
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