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Mediterranean tagliatelle with tomatoes and burrata
This pasta with tomatoes, peppers, capers, oregano and burrata brings you into Mediterranean atmospheres.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Wash and halve the to. Wash the peppers, remove the stalk and seeds and cut the flesh into rings.
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Clean the shallots and cut into strips lengthwise. Divide the vegetables over a baking sheet covered with parchment paper.
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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.
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Sprinkle the vegetables with the dressing and sprinkle with salt if necessary. Roast for about 20 minutes in the middle of the oven.
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Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
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Heat the oil in a frying pan and fry until golden on a medium heat until golden brown and crispy.
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Change regularly. Meanwhile, clean the garlic and cut it fine.
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Add to the and cook for another 2 minutes (pangrattato). Take of the fire.
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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.
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Take the vegetables out of the oven. Mix with the adhering oil, 1 tbsp caper liquid and the capers through the pasta.
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Divide over deep signs. Divide the burrata into pieces, sprinkle with the pangrattato and oregano leaves.
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Nutrition
925Calories
Sodium38% DV920mg
Fat71% DV46g
Protein58% DV29g
Carbs31% DV94g
Fiber36% DV9g
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