Pasta with Cherry Tomatoes, Capers, Stracciatella

Step 1

To prepare pasta with cherry tomatoes, capers, and burrata, start by washing and cutting the cherry tomatoes in half lengthwise 1 . Place them on a baking sheet lined with parchment paper 2 , cut side up. Season with plenty of extra virgin olive oil 3 .

Step 2

Sprinkle with oregano 4 , salt 5 , and sugar 6 . Bake in a preheated static oven at 400°F for about 30-40 minutes: at the end of cooking, they should be caramelized, wilted, and well roasted.

Step 3

For the capers: rinse them under running water to remove excess salt, pat them dry to remove as much water as possible. In a high-sided saucepan, heat the seed oil to 350°F. Fry the capers for a few minutes 7 and drain on paper towels as soon as they are crispy 8 9 .

Step 4

Meanwhile, the cherry tomatoes will be cooked: take about 3/4 of the total, put them in a tall glass, add water 10 and 2 tablespoons of extra virgin olive oil 11 and blend 12 .

Step 5

The final consistency should be a cream 13 , then pass it through a sieve 14 . The cherry tomato coulis is ready 15 .

Step 6

Cook the penne 16 , draining 3 minutes before the end of cooking. Meanwhile, in a large pan, pour the extra virgin olive oil, the peeled garlic, and the anchovies 17 . Melt them by stirring, then remove the garlic 18 .

Step 7

You can then pour the coulis and mix, then drain the penne 19 , add cooking water if needed 20 and finish cooking the penne. Once ready, turn off the heat, and flavor with grated lemon zest 21 . You can also add a little oil in a thin stream.

Step 8

Serve the pasta on a nice serving dish, arranging the reserved cherry tomatoes 22 and the burrata stracciatella 23 in a scattered order. Finish by crumbling the fried capers 24 !