A simple, yet intense first course, perfect for those who love strong flavours and still don’t want to give up lightness and convenience. The right dish for when you are not in the mood for complicated recipes, but you feel inspired to “improvise” and create a quick, tasty lunch that includes all the most appreciated ingredients of the Mediterranean diet.
Difficulty
Easy
Time
30 minutes
Ingredients (4 servings)
- 500 g Spaghetti
- 2 Burrate
- 800 g canned peeled tomatoes
- 1 fresh or dried chilli pepper
- 2 cloves of garlic
- 2 tablespoons of EVO oil
- 1 teaspoon of sugar
- 3/4 basil leaves
- Salt (to taste)
- Pepper (to taste)
- Balsamic vinegar (to taste)
How to make it
- Cut the chilli pepper lengthwise in a half, remove the seeds and chop it finely; do the same with the garlic and mix the two.
- Heat some oil in a frying pan, add garlic and chilli pepper and sauté for a few minutes. Crush the peeled tomatoes with a fork and place them in the same pan.
- Keep sautéing on low heat for about 20 minutes, stirring occasionally.
- At the same time, cook Spaghetti al dente in abundant salted water, tasting occasionally to reach the ideal texture. Before draining, pour a little cooking water in a bowl and keep it.
- Pour the sautéed sauce in another bowl, add salt and pepper and mix everything with an immersion blender for a few seconds.
- Drain the pasta, put it back in the cooking pot and add the sauce, along with a few tablespoons of cooking water.
- Cut Burrate into tiny pieces.
- Arrange Spaghetti into plates and add pieces of fresh Burrata to each serving, then top them with basil leaves and a few drops of balsamic vinegar.
