“Senatore Cappelli” Spaghettoni pasta with peeled tomatoes, capers, anchovies and Burrata cheese
- 320g Alce Nero "Senatore Cappelli" Spaghettoni pasta
- 1 tin Alce Nero peeled tomatoes
- 4 anchovies in oil
- 2 tbsp desalted capers
- Alce Nero extra-virgin olive oil
- 2 cloves of garlic
- 1 tbsp chopped parsley
- A pinch of dried oregano
- 1 small fresh chilli pepper
- 4 small pieces of Burrata cheese, each one 50g salt
Take the Burrata pieces out of the fridge at least 1 hour before serving. Heat 5 tablespoons of oil in a non-stick pan and sauté the whole, crushed garlic cloves and the sliced chilli pepper without the seeds and stalk. Remove the garlic when browned and add the peeled tomatoes, capers and a pinch of oregano. Cook over a high heat for 10 minutes, then add the chopped anchovies and parsley. Cook the Spaghettoni pasta until it is al dente, then drain and add to the pan with the sauce. Form little nests of pasta and move them to 4 warm soup bowls.
Place a piece of Burrata cheese on top and serve immediately.