Spaghetti Puttanesca with Burrata and Olive Crumble – La Bio Idea Italia

30 min.

2 servings

Spaghetti Puttanesca with Burrata and Olive Crumble

200 g La Bio Idea Spaghetti White

2 tbsp La Bio Idea Extra Virgin Olive Oil

2 garlic cloves

4 fillets of La Bio Idea Anchovies

Pinch of chili flakes

1 jar La Bio Idea Black Olives

1 tbsp La Bio Idea Capers

400 ml La Bio Idea Passata Rustica

2 handfuls of flat-leaf parsley

Zest of 1 organic lemon

1 burrata

Pinch of sugar

Salt and black pepper

Make the olive crumble (this can also be prepared a day in advance): Preheat the oven to 140°C. Set aside a generous tablespoon of olives in the jar for later use in the pasta sauce. Spread the remaining olives on a baking tray lined with parchment paper and let them dry in the oven for 2-3 hours. Allow them to cool, then grind them into a crumble.
Heat the olive oil in a frying pan over medium heat. Add the anchovies and stir until they are almost dissolved into the oil. Add the garlic and chili flakes and sauté briefly. Pour in the passata and add a pinch of sugar, the chopped olives, and the capers. Let the sauce simmer gently for 10 minutes. Stir in most of the parsley, reserving some for garnish.
Boil the spaghetti for 7 minutes until al dente. Reserve some pasta water and drain the pasta. Add the spaghetti to the sauce along with 1-2 tablespoons of the reserved pasta water and mix well. Taste and season with black pepper and, if needed, a little salt.
Divide the spaghetti between plates. Tear open the burrata and spoon the creamy center over the pasta. Drizzle with extra olive oil, sprinkle with chili flakes and lemon zest, and top with the olive crumble and remaining parsley.

Capers

Olive Oil Extra Virgin

Spaghetti White

Passata Rustica

Open Lasagna alla Norma

30 min.

2 servings

30 min.

2 servings

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