Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the spicy tomato sauce

• Heat the olive oil in a pan and soften the garlic with the chili flakes.
• Add the tomato passata and simmer until slightly thickened.
• Stir in the arrabiata pesto and season with salt and pepper.

Combine pasta and sauce

• Add the drained pasta to the pan and toss to coat, loosening with a splash of cooking water.
• Stir through the grated parmesan.

Serve with burrata

• Plate the pasta and tear the burrata over the top.
• Finish with a drizzle of olive oil and extra chili flakes.