We wanted to celebrate some of the region’s best produce all in a plate..we picked from our garden super juicy cherry tomatoes and basil. Cut them in half and transferred to a saucepan with extra virgin olive oil, a crushed garlic clove, and a couple of anchovies. Cooked for 5 minutes on medium heat and then added a splash of tomato sauce and some water before cooking for a further 15 mins on low heat. When the pasta is ready add it to the sauce with a splash of cooking water, let it reduce on high heat. Plated it and then added stringy fresh burrata, anchovies and fresh basil! BOOM.
FRITTO 