Warm salad of shells Pasta with shellfish, capers and black olives served with cherry tomatoes, burrata and basil

Ingredients for 4 people

  • 250g of Shells Pasta Leonessa
  • 500g of cherry tomatoes
  • 100g of white Prawns
  • 100g of fresh shrimps
  • 100 g of Penaeus kerathurus
  • 50g of Olives
  • 50g of capers
  • 100g of fresh Burrata
  • 20g of fresh Lime
  • 10g of aromatic herbs
  • 30g of fruity extra virgin olive oil
  • 20g of basil leaves
  • 10g of salted anchovies
  • 3g of Sichuan pepper
  • salt to taste.


Cook the tomatoes in boiling water. Then, cool them down in water and ice. Peel them, and remove the seeds. Pass them through a sieve. Add to the sauce, the anchovy casting, pepper, oil. Mix all and pour the mixture in molds. Put in the freezer. Apart, prepare the basil. Cook the basil in boiling water, then add it to frozen water. Mix the basil with some water and divide it into equal parts. Store in the freezer. Cut finely the pitted olives with a knife, add a few drops of oil and put aside. Shell the shellfish and marine with salt, sugar and lime. Cook the pasta in salted water, drain it and add to the shellfish and olive paste. Serve, placing in the middle of theplate the tomato sauce, then add the stuffed pasta and decore with capers, burrata, a few drops of oil, and grated basil. Wine Suggestion: this plate is like a beatifull painting. It’s a combination of spectacular ingredients: olives, shellfish, capers, tomatoes, burrata, that create a variety of flavors mixed together. A sweet aroma and juiciness are the main features, and the combination with the wine must be favored flavor and texture, with a sufficient alcohol, like rosé wine Aglianico del Taburno.

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