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Pasta with roasted peppers olives and burrata

by Ada Parisi
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Pasta con peperoni arrostiti olive e burrata

Pasta with roasted peppers and black olives burrata di Andria IGP. A paste from the Mediterranean taste for those who love, like me, the peppers. That roast cooked in oven, become soft and digestible. I used a short pasta, and I suggest you follow my example: If you do not like fusilli, try the penne, i rigatoni, paccheri. This is a simple but very tasty pasta, summer fully, to which the burrata gives a gentle touch, sweet and fresh oregano balsamic scent.

The pasta with roasted peppers olives and burrata is simple to make and is perfect for surprising guests on a hot day. Among other things, It's so colorful that cannot fail to put joy. The peppers are roasted in the oven and peeled, so better and digestible. Indeed, on my YouTube channel you will also find a VIDEO TUTORIAL STEP BY STEP to cook the peppers in the oven without soil and with a perfect result.

The burrata is instead put on the raw dough, to enhance creaminess and sweetness. Capers, make the sauce really delicious anchovies and black olives.

Is’ a plate that can be enjoyed warm or even cold, like many SALADS PASTA OR RICE typical of the summer season. If you decide to serve cold, you can prepare it in advance and dress completely except with regard to the burrata, that must be added at the last moment. And of course have a look at all my RECIPES WITH PEPPERS, because it is seen that prepared them for this paste might as well make it more fun and with some other delicious recipe. Have a good day!

Pasta con peperoni arrostiti olive e burrata

PASTA WITH ROASTED PEPPERS; OLIVE AND BURRATA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

360 grams of pasta (Fusilli, penne, rigatoni)

3 red peppers

two cloves of garlic

a handful of capers

black olives in brine, to taste

fresh oregano, to taste

4 anchovy fillets in oil

salt and pepper

extra virgin olive oil, to taste

3pane grated stale, to taste

a burrata Andria Igp 300 grams

Procedure

To prepare the dough with roasted peppers, olives and burrata, you first have to roast the peppers, and you can even do it the day before. Preheat oven to 200 degrees static. Wash the peppers, put them on the baking gratella with a baking tray filled with water below (to collect the liquid which will escape from peppers) and cook in oven for 20 minutes or until the peppers skin does not begin to shrivel. Once cooked, insert them still warm inside a frost bag. Close and let stand for at least an hour: the peppers will continue to bake with steam and, When they start to cool, the outer husk will detach from the pulp by facilitating your work. Then remove the peel, remove the seeds and make the peppers into thin fillets.

Slice the olives eliminating the core. Place in a pan-stick an extra virgin olive oil olive oil and the garlic and fry over low heat. Then add the anchovies, peppers and blow them up for 5 minutes, then add the capers and olives. Cook another 5 minutes everything, join the fresh oregano and set aside.

Toast the breadcrumbs in a frying pan for a few seconds, until it turns Golden. Boil the pasta in salted water and drain it al dente, setting aside a little of the cooking water. Toss the pasta with the sauce of peppers, joining some cooking water if necessary. Serve the pasta with peppers and olives after completing the dish with bows of burrata Andria PGI, toasted grated bread and some fresh oregano. Bon appétit!

MATCHING: With this fresh and suitable for the summer we suggest a Rosé, to be tasted at a cool temperature (12-13 degrees). We chose "Consent", a Marche Igt, produced by the Sangiovese grape variety 100% by saladini and pilastri: with hints of berries and some lively minerality.

Pasta with Roasted Peppers, olives and burrata

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12 comments

Ash- [email protected] June 21, 2013 - 18:53

Roasted pepper and pasta is in itself good, but with Burrata(which I have never tasted before)…it must be awesome..

Reply
Sicilians creative in the kitchen June 22, 2013 - 00:22

You have to taste burrata, is like mozzarella cheese outside and like cream inside…wonderful…

Reply
Mariangela June 21, 2013 - 11:50

Mom buonaaaaa!!!!! And what colors!!!

Reply
Sicilians creative in the kitchen June 21, 2013 - 12:37

;)

Reply
Adele June 21, 2013 - 10:51

I am going to give it to me to sicuroooooooo too much BABE ah ah good good and good !

Reply
Sicilians creative in the kitchen June 21, 2013 - 12:36

Thank you Adele!

Reply
Tania June 21, 2013 - 07:13

I love peppers, in all ways, even raw by sganocchiare! and really relate well…. x which will test soon this delight!!!!

Reply
Sicilians creative in the kitchen June 21, 2013 - 12:34

Let us know…

Reply
conunpocodizucchero.it June 21, 2013 - 06:50

I'd die (the peppers are killing me) but I do like it so much…and with the burrata then… MMMMMMMMMMMM

Reply
Sicilians creative in the kitchen June 21, 2013 - 12:45

Dear Elena, I suggest an additional step in this recipe: a sprinkling of capers and chopped dried in oven

Reply
Valentina June 20, 2013 - 23:09

Hi Ada :) Unfortunately I don't digest peppers well but I'm crazy about it, I thoroughly enjoy… and then I love burrata, This dish is great! :D Congratulations and a strong hug :**

Reply
Sicilians creative in the kitchen June 20, 2013 - 23:28

Hi Valentina. The pepper is always a little’ complicated. Roast is easier to digest. So at least once in a while, let us take this recipe! ;)

Reply

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