Pasta with Cantabrian Anchovies and Burrata Stracciatella

To prepare pasta with Cantabrian anchovies and burrata stracciatella, start with the sauté. Crush a garlic clove with a knife and then chop the shallot 1. Place a pot of water on the stove to cook the pasta and in the meantime, pour a swirl of oil in a saucepan and add the garlic and shallot 2. Then add the Cantabrian anchovies and gently fry for 5 minutes, stirring with a wooden spoon 3.

Add the whole yellow cherry tomatoes 4, let them flavor for a moment 5, and pour in a ladle of hot water taken from the pasta pot 6.

Slightly crush the cherry tomatoes with a wooden spoon 7, add a pinch of salt and pepper 8, then cover with the lid: let it cook for about 20 minutes, ensuring the mixture does not dry out too much; if necessary, add a bit more water 9.

After 10 minutes of cooking the sauce, cook the rigatoni 10. When there are 3-4 minutes left before the pasta is done, remove the garlic from the sauce, drain the pasta, and transfer it into the sauce 11. Add some pasta cooking water and finish cooking the pasta like risotto 12.

Then, stir continuously and add water as needed until the pasta is cooked and the sauce becomes creamy 13. Turn off the heat and sprinkle with some chopped parsley 14. Plate it and garnish the top with burrata stracciatella. Add another pinch of black pepper and some chopped parsley. Your pasta with Cantabrian anchovies and burrata stracciatella is ready to be enjoyed immediately 15.