Spaghetti with Tomatoes and Burrata

TOMATO SAUCE:--
250 g of tomatoes
¼ tsp SIDS CRAZY SALT
1 garlic clove, peeled & finely chopped
20 ml of anchovy sauce
1 bunch of basil
Extra virgin olive oil
SERVE:--
220 g of spaghetti
100 g of burrata or mozzarella
½ lemon, zest only
¼ tsp SIDS CRAZY LEMON

Place a pan over a moderate-high heat and add a drizzle of olive oil. Once hot, add the chopped garlic and the stems from the basil – reserving the leaves for serving – and fry for a few minutes until softened.
Add the tomatoes and SIDS CRAZY SALT to the pan then turn off the heat, allowing the residual heat from the pan to soften and cook the tomatoes.
Bring a large pan of water to the boil and add the anchovy sauce and spaghetti. Cook for 8–10 minutes until al denté.
Meanwhile, reserve 4 of the softened tomatoes to serve and transfer the rest of the tomatoes to a blender. Blitz to create a thick tomato sauce, then pass the sauce through a fine sieve into a clean pan and gently heat through. Divide a third of the sauce between the serving bowls and return the pan to the heat.
Drain the spaghetti, reserving the cooking water and add the pasta to the pan with the remaining tomato sauce. Pour over enough of the cooking water to coat the pasta and cook gently for 2 minutes until fully combined.
Place a nest of spaghetti on top of the sauce in each bowl and top with a piece of burrata, the reserved tomatoes, a light sprinkle of SIDS CRAZY LEMON and basil leaves. Finish with grated lemon zest to serve.