Ingredients (serves 4)
- 400 g Spaghetti
- 120 g Black Summer Truffle
- 150 g di Burrata
- 300 g Red Datterini Tomatoes
- 50 g Sugar
- 150 g grated Parmesan Cheese
- 1 clove garlic
- Salt to taste
- Parsley to taste
- Basilico q.b.
Preparation
Bring a large pot of water to a boil.
Meanwhile, wash the cherry tomatoes, cut them in half, and sauté them in a pan over high heat, adding a pinch of sugar. When the tomatoes begin to soften, mash them with a fork and add the parsley, garlic, and salt. After carefully mixing all the ingredients for about two minutes, turn off the heat. Remove the garlic clove, pour the mixture into a blender, adding the burrata, and blend for 1 minute on high speed.
Once the water has reached a boil, add salt and cook the pasta.
In a blender, blend 100g of Parmesan cheese and the basil and set aside.
Once cooked, drain the pasta and transfer it, along with the burrata cream, to the same pan in which you cooked the cherry tomatoes. Add the 50g of Parmesan cheese (reserved) and the black summer truffle, and stir to combine, adding a little of the pasta cooking water if necessary.
Plate and drizzle with the Parmesan and basil cream.
