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Italian Caprese Spaghetti


  • 150 g Gluten free spaghetti
  • 1 tbsp Balsamic vinegar
  • 15 g Basil (fresh)
  • 250 g Tomatoes (cherry or jubilee)
  • 100 g Burrata
  • 1 tbsp Garlic-infused oil


  • Preheat the oven to gas mark 6 or 180 degrees Celsius.
  • Place the cherry tomatoes onto an oven tray and drizzle with garlic-infused oil and balsamic vinegar. Roast for 20-25 minutes.
  • While the tomatoes, roast, boil a pan of water and cook the spaghetti as per the packet instructions.
  • Drain the pasta, stir in the roasted tomatoes and add a generous portion of torn and whole basil leaves.
  • Serve on a warm plate and place a small ball of burrata in the centre. Season with a little pepper to finish.