A fresh spaghetti recipe straight from the head chef at 208 Duecento Otto.
Stuck in a cooking rut? We all have those days when we just don’t know what to cook for dinner. But rather than making a beeline for your delivery app of choice, we’re setting you up with cooking inspiration straight from the pros. Each month, we’re asking the best chefs in the city to share with us their favourite recipe. Rest assured, they’re Hong Kong-kitchen friendly (i.e. there’s no oven required) and suitable for beginners!
This time, we turn to Zeno Bevilacqua, head chef at 208 Duecento Otto (a Sassy fave!). Read on to discover how to cook his beloved Spaghetti with Fresh Cherry Tomatoes and Burrata.
“This dish is perfect for the hot Hong Kong summer – easy and fast to prepare. It doesn’t require any special equipment or techniques, and is cost accessible to everyone! The spaghetti can be served hot, or even at room temperature, creating a light fresh meal perfect for during the day. It’s simple and very tasty – perfect to surprise your friends or your family!”
Spaghetti with Fresh Cherry Tomatoes and Burrata
120g cherry tomatoes, chopped
20g black olives, deseeded and finely chopped
2 garlic cloves
5 big basil leaves
100g fresh burrata cheese or stracciatella
20g extra virgin olive oil
30g parmesan cheese
Salt and pepper
- Chop the burrata and the basil leaves. Set aside for later.
- Bring to boil a pot of water with a little salt. Add the spaghetti and boil for 8 minutes or until cooked.
- Meanwhile, in a separate pan, sauté the garlic cloves with olive oil. Add the cherry tomatoes and olives.
- Now add a splash of hot water and remove the garlic cloves.
- When the spaghetti is ready, add to the tomato and olive sauce, and mix.
- Add a splash more water and leave to cook for 2-3 minutes.
- Season with salt and pepper to taste.
- Serve spaghetti on a plate, placing the chopped burrata on top. Garnish with basil leaves.
All images courtesy of 208 Duecento Otto.