Orecchiette with Burrata, Pesto and Tomato Confit

INGREDIENTS:

• 8-9 Sogno Toscano Baby Red Tomato Confite
• 2 Tsp Sogno Toscano EVOO Biologico
• 1/2 tsp  Basil 
• 1 Poud Sogno Toscano Orecchiette Pugliesi
• 1 jar of Sogno Toscano Pesto Genovese
• 2 Sogno Toscano Imported Italian Burrata
• 2.2 oz DOS  Parmigiano Reggiano 22 months

PREPARATION:

1. Bring a large pot of water to a rolling boil over high heat.
2. Heavily salt the water.
3. When the salt has dissolved, add the orecchiette and cook until they lose their raw flavor, approximately for about 8-9 minutes.
4. Drain the orecchiette and transfer to a different pan at very low heat.
5. Add the pesto, stirring to a coat. Transfer everything to a large bowl, stir in the tomatoes and apply the 2 burrata on top by cutting them in the middle and letting the stracciatella spread over the pasta.
6. Plate and serve immediately, garnished with basil and Parmigiano. 

🍝👌🏽👨‍🍳 Enjoy!