Penne with sundried tomatoes and burrata
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45 minutes
Recipe in collaboration with
Elle FoodIngredients
For 4 persons
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500 g
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7 dl
passata
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1 tin
crushed tomatoes
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4
sun-dried tomatoes
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2 cloves
gralic
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1
onion
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100 ml
cream
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1/2 bunch
basil
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50 g
arugula
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1 tub
mushrooms
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1 bulb
burrata
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olive oil
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salt and pepper
Preparation
- Chop the onion, mushrooms and garlic. Sauté in a pan with a dash of olive oil. Then add the passata, crushed tomatoes, cream, salt and pepper and simmer on a very low heat for 10 minutes.
- Meanwhile, finely chop the basil and save a few leaves for decoration. Finely chop the sun-dried tomatoes.
- At the same time, bring a large amount of water to the boil in a tall saucepan. Add salt as soon as the water boils, then pour in the penne rigate. Stir quickly with a wooden spoon and cook for 9 minutes.
- Drain the penne once cooked "al dente" and pour into the pan with the chopped basil. Stir over a low heat until the pasta has absorbed the sauce.
- Dress the plates. Add the sun-dried tomatoes, rocket, a few basil leaves and ¼ of the burrata per plate.
Tip!
Dit recept werd ontwikkeld in samenwerking met Elle Food
