Busiata with stracciatella, pistachio pesto & Sicilian sundried tomatoes

🍴 Stracciatella, Cuor di Burrata di Andria I.G.P. from @caseificiofamigliaolanda, brought straight from Puglia. Its soft, creamy heart—the “stracciatella”—melts beautifully into the sauce.
🍴 Two flavor-packed jars from @fratelliburgio: Pesto di Pistachio and Pomodoro Ciliegino Secco, sundried cherry tomatoes, giving that tangy twist.


🍴 Sicilian Busiata Pasta from @pastara_pasta, a traditional Sicilian pasta made with Russello wheat. These thin, spiraled tubes hold sauce perfectly in every cavity.




🍴 Monovarietal Zaituna Extra Virgin Olive Oil from @tenutacavasecca, made from hand-picked Siracusana olives, cold-pressed within six hours for an elegant and complex finish.


Here’s how to make it:


1️⃣ Cook Busiata pasta in salted, boiling water until al dente 
2️⃣ In a pan, combine a ladle of pasta water with the pistachio pesto and stir until emulsified 3️⃣ Add a spoonful of the creamy “heart” of the burrata to the pan and mix until it melts into the sauce 4️⃣ Toss in your pasta, cooking another couple minutes as it absorbs the luscious sauce 
5️⃣ Plate your masterpiece with more fresh burrata, sundried cherry tomatoes, a drizzle of olive oil, and, if you like, toasted pine nuts and fresh basil.

Take a bite, close your eyes, and let yourself be transported to Sicily with every bite.

Buon appetito!