Linguine with Confit Tomatoes & Creamy Burrata: A Mediterranean Delight by Hélène Darroze 

Candied tomatoes: Preheat your oven to 180°C. Place the cherry tomatoes in a dish, add the garlic and drizzle with olive oil. Season with salt and pepper. Bake for 20 minutes, until the tomatoes are well preserved.
Cooking the pasta: Cook the linguine in a large pot of boiling salted water. Drain them, reserving a little cooking water.
Assembling the pasta and sauce: In a large skillet, mix the linguine with the candied tomatoes and a little cooking water to coat the pasta.
To serve: Arrange the linguine in deep plates, place pieces of burrata on top, add fresh basil and sprinkle with parmesan if necessary.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4 people