Pasta with Cantabrian Anchovies and Burrata Stracciatella
Category: Pasta
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
This Pasta with Cantabrian Anchovies and Burrata Stracciatella is a delightful blend of salty anchovies, fresh yellow tomatoes, and creamy burrata stracciatella, making it a delicious and satisfying dish. The savory anchovies infuse the pasta with rich flavors while the smooth burrata adds a creamy contrast that elevates the dish to a new level. Perfect for a cozy dinner, this recipe combines the best of Italian ingredients in one mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Cantabrian anchovies in oil | 6 |
| Yellow cherry tomatoes | 500g |
| Garlic | 1 clove |
| Shallot | 1 |
| Fresh parsley | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Burrata stracciatella | 140g |
Instructions
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Prepare the ingredients: Start by making the soffritto. Crush the garlic clove with the back of a knife and finely chop the shallot. In the meantime, bring a pot of water to a boil to cook the pasta.
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Sauté the base: In a large skillet or casserole, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic and shallot to the pan and sauté gently for a couple of minutes until softened and fragrant.
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Add the anchovies: Next, add the Cantabrian anchovies to the pan. Allow them to melt into the oil and gently fry for about 5 minutes, stirring occasionally with a wooden spoon.
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Cook the tomatoes: Add the yellow cherry tomatoes, whole, to the pan. Let them simmer for a few minutes to infuse the flavors. Gently crush the tomatoes with the back of the spoon to release their juices. Season with a pinch of salt and black pepper. Let the sauce simmer for about 10 minutes, allowing the tomatoes to break down and create a flavorful base.
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Cook the pasta: While the sauce simmers, cook the rigatoni in the boiling salted water according to the package instructions. Drain the pasta, reserving a little pasta water for later.
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Combine pasta and sauce: When the pasta is about 3-4 minutes from being fully cooked, remove the garlic from the sauce. Add the cooked rigatoni to the pan with the sauce, along with a little reserved pasta water. Stir continuously, allowing the pasta to absorb the sauce and become creamy.
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Finish the dish: Once the pasta is fully cooked and coated with the creamy anchovy-tomato sauce, remove the pan from the heat. Sprinkle with freshly chopped parsley to add freshness and color.
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Serve: Plate the pasta and top with generous dollops of burrata stracciatella. Sprinkle with a little more black pepper and chopped parsley for garnish.
Serving Tips:
- Perfect Pairings: This pasta dish pairs beautifully with a crisp white wine like a Vermentino or a light Pinot Grigio, which complements the anchovies and the creaminess of the burrata.
- Variation: For an extra burst of flavor, consider adding a squeeze of lemon juice over the finished dish.
This Pasta with Cantabrian Anchovies and Burrata Stracciatella is now ready to be served! The combination of savory anchovies, sweet tomatoes, and rich, creamy burrata is sure to impress your family and friends. Enjoy!
