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INGREDIENTS
- 100 g crushed tomatoes
- 2 cloves of garlic
- 1 bunch of basil
- salt
- pepper
- olive oil
- 50 g onion
- 1 burrata
- 10 g arugula
- 100 g cherry tomatoes
- 10 g Parmesan
- 100 g fresh penne pasta
- 50 g butter
INSTRUCTIONS
- 1Slowly sauté the onion in a pan with crushed whole pepper and garlic until golden. Add crushed tomatoes and basil, season with salt, and simmer on medium heat for about 30 minutes. Blend the prepared ragout into a smooth cream. Add roasted cherry tomatoes, butter, and simmer for another 15 minutes.
- 2Cook the fresh pasta in well-salted water until al dente. Drain the cooked pasta and transfer it to the tomato sauce. Briefly combine everything in the pan and transfer to a plate.
- 3Tear the whole burrata over the pasta, drizzle with olive oil, season with pepper, scatter with arugula, and grate Parmesan over it.
