Lumache Rigate with burrata and grilled vegetables

1. Preheat the oven to 200° Celsius. Place the cherry tomatoes on a baking sheet lined with baking paper. Drizzle them lightly with olive oil. Roast for about 15-20 minutes until they are soft and begin to caramelize.
2. Chop the onion and press the garlic cloves. Heat oil in a pan over medium-high heat and sauté the onion in it until translucent. Then briefly fry the garlic (do not let it burn).
3. Add the bottle of Bertolli Basilico Sugo per Pasta, season with salt, pepper, chili flakes and sugar. Let the sauce simmer on low heat until the remaining ingredients are ready.
4. Slice the zucchini into thin slices. Heat a grill pan and grill the zucchini on both sides until nice grill marks appear. Set aside.
5. While the sauce simmers and the vegetables cook, cook the pasta according to the instructions on the package.
6. Mix the sauce with the cooked pasta. Divide among 4 plates and serve with the grilled zucchini, puffed cherry tomatoes and burrata. Garnish with a sprig of basil.

Buon appetito!