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Recipe: Pappardelle with tomatoes & burrata

Raise your pasta game with a simple, delicious pappardelle recipe from Muddy Award winners Katie and Giancarlo Caldesi. Psst… it's delicious and healthy.

Papperdelle Tomato Burrata Basil Katie and Giancarlo Caldesi The Italian Cookbook for Children and Grown Ups P55

Pasta is the world’s favourite food. It’s official – a study on global trends says so. Who are we too argue? Bring on the carbs and break free from the mid-week monotony of bolognaise, courtesy of Italian food royalty, Giancarlo and Katie Caldesi. This culinary power couple own the Caldesi restaurants in Bray, London and Gerrards Cross – have written a new cookbook (their 15th, no less) The Italian Cookbook for Children & Grown-ups. It provides 50 healthy recipes that are utterly delicious and offer the whole family the tools they need to follow a healthier diet, snack less, eat fewer ultra-processed foods and feel the benefits – without even thinking about it. Basically, this book with become your kitchen bestie. As Giancarlo says: “Pasta waits for no man” Or woman. So let’s get on with the cooking, shall we?

Serves 4-6


  • 150g cherry tomatoes, halved around the equator (not pole to pole)
  • 5 tbsp extra virgin olive oil
  • 2 garlic cloves, lights crushed with skins on
  • 1/2 tsp dried oregano
  • 1/4 tsp chilli flakes (optional)
  • 1 large courgette
  • 250g pappardelle pasta, dried or fresh
  • Handful of fresh basil leaves roughly torn if large
  • 1 burrata (approx 150g drained weight)
  • Salt and pepper


This is quick to make as the tomatoes roast while the pasta cooks; the combination is heavenly with the burrata. Don’t be alarmed by the amount of olive oil; combined with the juices from the tomatoes, it makes the sauce. The courgette ribbons are optional but I like to add veg where I can.

Preheat the oven to 200°C Fan/ 425°F/ Gas Mark 7


Put the tomatoes cut side up in a roasting tray and pour over the oil. Put the garlic cloves between the tomatoes. Scatter over the oregano, chilli flakes (if using) and some salt and pepper. Roast for 10 minutes.


Boil a large saucepan of salted water.


Slice the courgette into ribbons using a potato peeler. Add these to the tomatoes and stir through. Cook for another 5 minutes.


Meanwhile, cook the pasta to coincide with the end of the cooking time for the tomatoes. Follow the packet instructions for dried pasta. If you’re using fresh pasta the ribbons will need 2-3 minutes.


When the tomatoes are cooked, remove the tray from the oven. Using the flat side of a wooden spoon squeeze the soft garlic out of their skins. Mix this gently with the tomatoes and discard the garlic skins.


Pour the drained pasta into the hot tray. Add the basil leaves and use a pair of tongs to combine, then top with the burrata. Cut the burrata just before serving.

Katie and Giancarlo Caldesi The Italian Cookbook

The Italian Cookbook for Children & Grown Ups by Katie and Giancarlo Caldesi is out now by Amazon. You can also uplevel your cookery skills by signing up for Caldesi Cookery School.

More guilt-free good stuff

Prebiotic rocky road recipe, from Megan Rossi
Gnocchi with Harissa Butter and Broccoli, from Ruby Tandoh

Find more ideas here

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