How to prepare pasta with roasted peppers and burrata at home: Simple and tasty first course

Today the tasty summer recipe from the Pasta with roasted peppers, black olives and burrata of Andria Igp. And first course simple, dal want Mediterranean dedicated to those who love, like me, i peppers. That roast cooked in oven, become soft and digestible. I used one short pasta And I advise you to follow my example: If you do not like fusilli, try the penne, and rigatoni, the parcels. This is one simple but very tasty pasta, summer fully, to which the burrata gives a gentle touch, sweet and fresh oregano balsamic scent. If you serve it cold, becomes a delicious Pasta salad with peppers.



Pasta with roasted peppers: the video recipe

In this one RECIPE VIDEO I show you how easy it is to prepare. The pasta with roasted peppers and olives burrata It is very easy 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. I peppers they are roasted in the oven and skinned, so better and digestible. On the contrary, on my YouTube channel you will also find a STEP BY STEP VIDEO TUTORIAL per Bake the peppers in the oven without dirtying anything and with a perfect result every time.

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

Summer first courses with peppers: ideas and recipes

This recipe is part of my beloved first courses with peppers such as the PASTA WITH PEPPER CREAM, The SPAGHETTI WITH SICILIAN PEPPERS o i HOMEMADE MACARONI WITH PEPPER SAUCE . Is’ and dish that you can taste warm or also Freddo, like many SALADS PASTA OR RICE typical of the summer season. If you decide to serve it as a Cold pasta salad, 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, starting from STUFFED PEPPERS. And you've already tried mine MEATBALLS WITH PEPPERS AND SOUR? Have a good day!

PASTA WITH ROASTED PEPPERS, OLIVE AND BURRATA

Portions: 4 Preparation: 20 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 3 voted )

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Ingredients

360 grams of short pasta (Fusilli, penne, rigatoni)

3 red peppers

two cloves of garlic

a handful of desalted capers

black olives in brine

fresh oregano

4 anchovies fillets in oil

salt and pepper

extra virgin olive oil

3pane grated stale (optional)

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 the oven to 200 degrees static. Wash the peppers, Put them on the oven wire rack with a pan full of 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 again hot inside a frost bag. Close and let it rest 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, Add 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 plenty of salted water and drain it al dente, setting aside a little of the cooking water. Toss the pasta with the sauce of peppers, adding a little cooking water if necessary. Serve the pasta with peppers and olives after completing the dish with bows of burrata Andria PGI, the toasted grated breadcrumbs and a little fresh oregano. Bon appétit!

Note

Combination: 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 100% from the Saladini and Pilastri company: with hints of berries and some lively minerality.