Wash the datterini tomatoes and chop them in half. Arrange them on a greaseproof paper-lined baking tray, then season with salt, sugar and a drizzle of oil. Bake them in a preheated static oven at 100 degrees for 3 hours. Once ready, keep some aside to garnish the plate.
Blend the remainder with the oil and some basil leaves. Transfer to a pan, heat the sauce, add the halved pitted olives, cook the conchiglie in boiling salted water and then season them with the sauce. Divide them onto the plates, garnish with the remaining datterini tomatoes and basil leaves, then serve.
Burrata conchiglie with confit tomato sauce, olives and basil
Difficulty:
Medium
Time of preparation:
110 min
Doses:
4 people
Ingredients
– 500 g conchiglie pasta
– 20 datterini tomatoes
– 10 Apulian olives
– One tsp of sugar
– Extra-virgin olive oil
– Basil leaves
– Salt
– 20 datterini tomatoes
– 10 Apulian olives
– One tsp of sugar
– Extra-virgin olive oil
– Basil leaves
– Salt
Preparation
