Ingredients
- 400g chitarra spaghetti
- 250g cherry tomato sauce
- 200g shrimp meat, already cleaned (or 500g of shrimp)
- 200g burrata
- 200g cherry tomatoes
- 2 garlic cloves, with skin
- 1 sprig of fresh basil
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
In a large pan, sauté the two garlic cloves with the sprig of basil. When the garlic becomes soft, add the cherry tomatoes and let them cook for about 5 minutes.
2
Remove the garlic and basil, then add the Casa Rinaldi cherry tomato sauce.
3
Peel the shrimp and finely chop them with a knife. Season them in a bowl with a pinch of salt, pepper, and extra virgin olive oil.
4
Cook the spaghetti for 2/3 of the suggested cooking time (about 6 minutes) in boiling salted water, then drain it into the pan with the sauce.
5
Mix gently, keeping the heat on for about 4/5 minutes, adding a bit of pasta cooking water if needed.
6
Serve in a soup bowl, topping with burrata and the shrimp tartare.
