Pasta Diavola

This is a very special recipe from my book called pasta Diavola that I think you’ll love… It’s a classic tomato sauce with onion for sweetness, lots of garlic and a handful of fresh basil, but most importantly a proper tingle of chilli. Enough spice that you really need some cooling burrata on top, melting into the pasta below and providing a perfect foil to the heat. It’s absolutely delicious and works particularly well with Maldon Chilli Sea Salt! Their legendary flaky salt mixed with fragrant Aleppo and spicy birds eye chillies. It’s a winner and is great on your eggs in the morning, or in a warming pumpkin soup, but here provides that perfect hit of chilli for the sauce. Recipe in my book, but here’s a rough guide below as its really very simple.

SERVES 2
3 cloves of garlic
3 tbsp olive oil
1 small brown onion, very finely chopped
@maldonsalt Chilli Sea Salt, you want the dish spicy but don’t overdo it
1 x 400g tin of plum tomatoes
a few sprigs of fresh basil
20g butter
1½ tsp caster sugar
200g pasta
1 ball of burrata (at room temperature)

Fry off the onion and garlic in a generous amount of olive oil until sweet and tender. Season well with the chilli salt, then pour in the tomatoes with the sugar and a sprig of basil then cook for 20 minutes until thick and delicious. Cook the pasta until al dente, then add to the sauce with a generous glug of the starchy water and the butter. Mix this vigourously with the heat gently on until the sauce emulsifies and clings to the pasta. Serve immediately, top with half a ball of burrata each and finish with a glug of olive oil, more basil and a pinch more chilli salt!