METHOD
Drain the peeled tomatoes and blend to obtain a smooth cream. Strain through a colander, whisk using a hand blender, together with a pinch of salt and a drizzle of oil.
Boil the pasta in abundant salted water, according to the instructions on the packet.
Cut the date tomatoes in half, thoroughly drain the sundried tomatoes of oil and cut into small pieces. Place everything in a bowl and season with the stripped thyme leaves along with a pinch of salt.
Blend the burrata with as much cold water as necessary to obtain a smooth cream.
Drain the pasta and add to the bowl with the date tomatoes and sundried tomatoes, add a few spoons of the fresh peeled tomato purée, a drizzle of oil and leave to develop flavour. Add a few slivers of fresh garlic if you like.
Divide the burrata cream into 4 bowls, add the spaghetti, drizzle a spoon of peeled tomato sauce over them and serve with a drizzle of oil and some grated pepper.
