Pasta with Confit Burrata Tomatoes and Crunchy Speck

A simple pasta dish, but which in a few steps can make even the most demanding Sunday diners happy. The goodness of this dish, precisely because it is simple, lies above all in the raw materials that you will choose, so rely on your best "suppliers" of happiness, those who offer you the freshest, carefully selected products.

Simple dish, simple advice and that is excellent raw materials, starting with a pasta from Gragnano DOP, Extra Virgin Oil, Mountain Oregano, Cherry Tomatoes or Datterino or Pachino (preferably Pachino or Datterino Siciliani DOP), Burrata Barese. For the preparation of the Confit tomatoes take the necessary time (1.5 / 2 hours), but you can easily prepare them in advance. One last, but essential tip: cooked the pasta (very al dente), sauté it in a pan with abundant Extra Virgin Olive Oil (where you have previously browned a garlic and perfumed with oregano) and a ladle of cooking water so as to flavor the dough and form the bottom cream.

500/600 gr of Poodorini

30 grams of cane sugar

salt up to taste

1 clove of fresh garlic (but also in powder)

8-10 sprigs of thyme (fresh if possible)

Dried mountain oregano to taste

Extra virgin olive oil to taste

For pasta:
350 gr of pasta (my daughters like rigatoni or eliche di Gragnano Dop)
120 gr of speck
2 very fresh burratine from Bari
1 fresh garlic
Extra virgin olive oil to taste
Coarse salt to taste
Dry Mountain Oregano to taste
Black Pepper to taste

Wash the tomatoes and dry them, cut them in half on a cutting board. Arrange them on a dripping pan covered with parchment paper with the cut side facing up. Add the garlic into small pieces (or powder), sprinkle the tomatoes with the brown sugar, salt, thyme, oregano and oil. Bake them in a static oven preheated to 140 ° for about 1.5 / 2 hours, until the vegetation water of the tomatoes has evaporated and they are not slightly toasted but not dry (check from time to time).

Cook the pasta in abundant salted water. Meanwhile, in a large pan, brown a garlic and then remove it. With hot oil, add dry mountain oregano to perfume the oil. Remove the pasta al dente and put it in a pan with a large ladle of cooking water. Sauté in a pan for a few minutes (if necessary, add a little more cooking water) until a nice thick cream forms on the bottom. With the fire off, add the tomatoes and speck and mix well.

Serve the pasta, adding, if you like, a small mince of fresh pepper, half of the Burratina, a little of the cream from the cooking juices and a few basil leaves.