Ingredients
- 400 g thick spaghetti (spaghettoni)
- 4 medium burrata by Artigiana
- 1 aubergine
- 30 g pitted black olives
- Fresh basil
- 10 red and yellow datterini tomatoes
- Salt
- Extra virgin olive oil
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RECEIVE LISTPreparazione
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Blanch the tomatoes for one minute, then peel them.
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Dice the aubergine and soak it briefly in cold salted water. Drain and sauté in a pan with olive oil.
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Add the tomatoes and olives, season with salt, and cook for around 10 minutes.
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Cook the spaghettoni in salted boiling water, drain, and toss with the sauce.
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Plate and place a burrata in the centre of each portion, finishing with a fresh basil leaf.
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A first course dish rich in Mediterranean colours and flavours is ready!
