Tomato & Fennel Casarecce

A bright tomato & fennel ragù with Calabrian chilies, capers, onion and chickpeas. Finished with mint and a dollop of fresh whipped burrata.

Serving For Two People

— 300g Fresh Casarecce
— 400g Tomato & fennel ragù
— 120g Whipped Burrata
— Fresh Mint Leaves

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes.

2) Heat ragù in a sauce pan over medium heat until simmering.

3) Transfer cooked pasta to sauce pan, add 1 tablespoon of pasta water. Salt to taste.

4) Plate in 2 bowls. Finish with whipped burrata and fresh mint.

Contains dairy