Mediterranean tagliatelle with tomatoes and burrata

Name: Mediterranean tagliatelle with tomatoes and burrata
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250 g Cherry tomatoes; 2 red pointed pepper; 2 shallot; 7,5 g fresh oregano; 3,25 el traditional olive oil; 1,5 el balsamic vinegar; 25 g Japanese breadcrumbs; 1 toe garlic; 250 g fresh tagliatelle; 50 g capers; 150 g chilled burrata cheese

This pasta with tomatoes, peppers, capers, oregano and burrata brings you into Mediterranean atmospheres.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 175 ° C.
Wash and halve the to. Wash the peppers, remove the stalk and seeds and cut the flesh into rings.
Clean the shallots and cut into strips lengthwise. Divide the vegetables over a baking sheet covered with parchment paper.
Leave 2 sprigs of oregano for garnishing and rub the leaves of the rest of the sprigs. Cut finely and mix with the oil and vinegar.
Sprinkle the vegetables with the dressing and sprinkle with salt if necessary. Roast for about 20 minutes in the middle of the oven.
Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
Heat the oil in a frying pan and fry until golden on a medium heat until golden brown and crispy.
Change regularly. Meanwhile, clean the garlic and cut it fine.
Add to the and cook for another 2 minutes (pangrattato). Take of the fire.
When the water is boiling, add the pasta and cook for 4 minutes until al dente. Drain and drain well. Ris the leaves of the hidden oregano twigs.
Take the vegetables out of the oven. Mix with the adhering oil, 1 tbsp caper liquid and the capers through the pasta.
Divide over deep signs. Divide the burrata into pieces, sprinkle with the pangrattato and oregano leaves.