Pasta piccante alla burrata
Preparation time
5 min
Cooking time
25 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
2
Pasta Piccante is a classic dish from southern Italy, known for its spiciness and simplicity. Originally made with tomatoes, chilli and olive oil. In this recipe, we combine the sauce with delicious creamy burrata. The warm dish melts the burrata, softening the sharp flavours. The Mezze Maniche pasta absorbs the sauce well and ensures that every bite is full of flavour. A dish that is both simple and surprisingly delicious!
In this recipe
Preparation
- Preparation: Preheat the oven to 200 °C. Place the cherry tomatoes in an oven dish, drizzle with olive oil, salt and pepper and roast until lightly caramelised.
- The sauce: Gently fry the onions in olive oil in a large pan until translucent. Add the garlic and fry briefly. Pour in the Piccante sauce and simmer gently over a low heat.
- Pasta: Cook the mezze maniche al dente in plenty of salted water. Reserve a cup of the cooking water to use later for the sauce.
- Combine: Mix the pasta into the sauce and add some of the pasta water for extra creaminess and shine.
- Serve: Spoon the pasta onto the plates, place a burrata in the middle and finish with olive oil, lemon zest, roasted tomatoes and basil.
Small optional upgrade (not necessary, but tasty!): sprinkle a pinch of chilli flakes over the burrata if you want to enhance the “piccante”. Drizzle some olive oil over the burrata for extra shine.
Buon appetito!
Wine recommendation: Vermentino or Soave Classico
Ingredients
1 bag Bertolli Piccante pasta sauce
200 g Bertolli Mezze Maniche
2 burrata cheeses
2 medium red onions, finely chopped
2 cloves garlic, finely chopped
8 cherry tomatoes
Zest of 1 organic lemon
Chilli flakes (optional)
Fresh basil
Bertolli olive oil
Salt, pepper
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