80 grams spaghetti Monograno Felicetti Matt
80 grams spaghetti Felicetti nero
12 cherry tomatoes, peeled
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon granulated sugar
100 grams burrata
100 grams heavy cream
4 anchovy fillets in olive oil
4 basil leaves
For the Spaghetti:
In a pot of boiling water, cook the spaghetti al dente and drain. Cool the pasta to room temperature by laying the noodles straight on a flat surface. Place the pasta in a vacuum bag, forming stripes by alternating black and white noodles, until rectangle is 6-centimeters wide. Continue until all pasta is bagged. Seal each bag and refrigerate for 1 hour.
For the Tomatoes:
Preheat oven to 160°C. Place tomatoes in a baking pan, season with olive oil, salt, and sugar and cook for 1 hour.
For the Burrata:
Mix the burrata and cream in a bowl.
To Assemble and Serve:
Carefully remove the Spaghetti from bags and lay three pieces in the center of each plate. Garnish pasta with Tomatoes, anchovies, and a basil leaf. Spoon the Burrata decoratively on the plate.