Italian Margherita Spaghetti with Creamy Burrata & Pine Nuts

Steps

1. Bring one large and one medium pot of salted water to the boil.
2. Heat olive oil in a large frypan on medium-high heat. Add 1/2 tsp garlic chilli blend (if using) and cook for 30 seconds, stirring, until fragrant. Add canned tomatoes, water measure, brown sugar and salt measure. Bring to a simmer, squashing tomatoes with the pack of a wooden soon. Reduce heat to low and simmer for about 15 minutes, until reduced. Stir through sundried tomato paste and season to taste with salt.
3. Separate pasta so it is not stuck together. Cook pasta in pot of boiling water for about 3 minutes, until just tender. Reserve 1/2 cup pasta water, then drain pasta. Return pasta to pot with olive oil to prevent sticking.
4. While pasta cooks, add peas to medium pot of boiling water for 2-3 minutes, until bright green and tender. Drain and rinse with cold water to cool. Add to a medium bowl, along with spinach and balsamic vinegar. Toss together and season to taste with salt.
5. Add cooked sauce to pot with drained pasta. Toss together, until pasta is well coated. Add a splash of reserved pasta water to thin sauce, if needed.
6. Pick basil leaves. Over a small bowl, tear burrata into chunks. Keep in bowl, until ready to serve.
7. Pasta topped with burrata, basil, capers and pine nuts. Serve salad on the side.