Spaghetti with Burrata, Basil & IOW Tomato Parmigiano Tomato Pasta Sauce

• 250g spaghetti
• 1 jar of Tomato Parmigiano Reggiano Pasta Sauce
• 1 burrata
• 20g Parmesan, finely grated, plus extra to serve
• A handful of fresh basil leaves
• 1 tbsp extra virgin olive oil
• Salt and black pepper

Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente.

While the pasta cooks, gently warm the Isle of Wight Tomato Parmigiano Reggiano Pasta Sauce in a large frying pan over a medium heat until heated through.

Reserve a splash of the pasta cooking water before draining the spaghetti.

Add the cooked spaghetti to the sauce, tossing well to coat every strand. If needed, loosen the sauce with a little of the reserved pasta water until glossy.

Stir through the grated Parmesan and a handful of torn basil leaves.

Divide between bowls and top each with half a burrata. Finish with extra Parmesan, fresh basil, a drizzle of olive oil and plenty of freshly cracked black pepper.

Serve immediately while the burrata is soft and creamy.