Burrata conchiglie with confit tomato sauce, olives and basil



Time of preparation:

110 min


4 people


– 500 g conchiglie pasta
– 20 datterini tomatoes
– 10 Apulian olives
– One tsp of sugar
– Extra-virgin olive oil
– Basil leaves
– Salt


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.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces