… a simple, light summer dish - but with the high quality of the ingredients it becomes a star-worthy treat. So - use only the best ingredients!
- 500 g fresh egg tagliatelle
- 250 g red cherry tomatoes on the branch
- 250 g of yellow cherry tomatoes on the branch
- 500 g di burrata
- Extra virgin olive oil from Ventena Vecchia
- Fresh oregano
- Kosher salt
- Lavare i pomodorini senza rimuoverli dal gambo e
mettere in una pirofila. Condire con sale, pepe, zucchero e olive
olio e cuocere a 200 gradi per 6-10 minuti nel forno fino a quando non
inizia a scoppiare.
- In the meantime, add the tagliatelle to the boiling water, salt and cook according to the instructions on the package. Better take out a minute earlier, definitely not put off with cold water.
- Drain the pasta, leave with a little water in the pot and mix with the still hot tomatoes for 30 seconds.
- Arrange on preheated plates and spread the burrata in pieces. Season with olive oil and oregano.
I recommend to omit the parmesan, which seems almost obligatory with pasta dishes, because it obscures the fine taste nuances of the Burrata. This fits a good Chianti Classico, for example, from the excellent year 2015 or even younger.