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!
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
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.