Pasta with Burrata and Pepper Sauce
Tagliatelle pasta with burrata and roasted pepper sauce and burrata is an exceptionally aromatic dish that combines the simplicity and elegance of Italian cuisine. The delicate, slightly sweet pepper sauce envelops the ribbons of pasta, creating a velvety base for the creamy burrata, which, when cut, melts on the warm pasta like a thick, cheesy sauce. Pasta with burrata not only looks beautiful, but also surprises with its richness of flavor and texture - perfect for a dinner for two, a meeting with friends or when you simply feel like something special without unnecessary effort.
Pasta with burrata recipe
Ingredients
- 200 g tagliatelle pasta
- 2 red peppers
- 1 clove of garlic
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
- 1 ball of burrata (approx. 100-125 g)
Instructions
Wash the peppers, remove the seeds, cut into pieces. Place in an ovenproof dish, drizzle with olive oil, add an unpeeled garlic clove and bake in an oven preheated to 200°C for 25-30 minutes, until the peppers are soft and lightly toasted.
After roasting, peel the garlic, transfer the peppers to a blender, add the garlic, season with salt, pepper, and optionally a little lemon juice. Blend until smooth.
Cook the pasta al dente in salted water. Drain, reserving a little of the cooking water. Mix the pasta with the prepared paprika sauce, adding a little water if necessary to obtain a creamy consistency.
Place the finished dish on plates, top with creamy burrata, which can be cut slightly to allow the center to leak out. Serve immediately, optionally with fresh basil leaves or a few drops of olive oil.
See other recipes
