Organic semolina Fettucce with burrata, cherry tomatoes and aromatic herbs


for 4

600g ripe cherry tomatoes
400g Bartolini organic Fettucce
2 cloves of garlic
1 lemon
Fresh aromatic herbs (oregano,marjoram, thyme)
Bartolini extra virgin olive oil


Heat the extra virgin olive oil in a frying pan and sauté 2 cloves of garlic, then add the aromatic herbs and the whole tomatoes previously cleaned.
Cook them until they start breaking with the spoon, and season with salt.
Add a little bit of cooking water so as to obtain a base for pasta.
Drain pasta al dente and add it to the tomatoes, add also plentiful olive oil and sauté until fettucce are creamy and well coated in the condiment, add some drops of cooking water if necessary.