Pasta with Cherry Tomatoes, Capers, Stracciatella

To prepare pasta with cherry tomatoes, capers, and burrata, start by washing and cutting the cherry tomatoes in half lengthwise 1. Place them on a baking sheet lined with parchment paper 2, cut side up. Season with plenty of extra virgin olive oil 3.

Sprinkle with oregano 4, salt 5, and sugar 6. Bake in a preheated static oven at 400°F for about 30-40 minutes: at the end of cooking, they should be caramelized, wilted, and well roasted.

For the capers: rinse them under running water to remove excess salt, pat them dry to remove as much water as possible. In a high-sided saucepan, heat the seed oil to 350°F. Fry the capers for a few minutes 7 and drain on paper towels as soon as they are crispy 8 9.

Meanwhile, the cherry tomatoes will be cooked: take about 3/4 of the total, put them in a tall glass, add water 10 and 2 tablespoons of extra virgin olive oil 11 and blend 12.

The final consistency should be a cream 13, then pass it through a sieve 14. The cherry tomato coulis is ready 15.

Cook the penne 16, draining 3 minutes before the end of cooking. Meanwhile, in a large pan, pour the extra virgin olive oil, the peeled garlic, and the anchovies 17. Melt them by stirring, then remove the garlic 18.

You can then pour the coulis and mix, then drain the penne 19, add cooking water if needed 20 and finish cooking the penne. Once ready, turn off the heat, and flavor with grated lemon zest 21. You can also add a little oil in a thin stream.

Serve the pasta on a nice serving dish, arranging the reserved cherry tomatoes 22 and the burrata stracciatella 23 in a scattered order. Finish by crumbling the fried capers 24!