Salad of Penne Rigate” with roasted tomatoes, green beans, red prawns, burrata and basil

Product combined with the recipe

penne rigate Scatola 20 cf

Ingredients for 4 people

  • 240gr “Leonessa” penne rigate
  • 400gr datterini tomatoes
  • 100gr green beans
  • 8 red prawns
  • 100gr burrata
  • 100gr basil
  • salt and extra-virgin olive oil (as required).


Cut the tomatoes in a half and season them with salt, oil and basil. Bake a half of them in the oven at 220°C for 6 - 7 minutes. As soon as they’re cooked, sieve them to obtain their pulp without smashing the seeds. Roast the remaining tomatoes on a hot grill and set aside. Blanch the basil in salty water. After draining it, let it cool in water and ice; wring it out and blend it with a drizzle of olive oil and sieve it. Use the heart of the burrata, blend it and sieve it to obtain a cream. As soon as the three sauces are ready, pour them in a kitchen syringe. Shell and remove the prawns’ intestines; season them with salt, pepper and oil. Let the pasta and green beans cook together in abundant salty water. Drain them in a pan and season with oil. Put the green beans inside the penne and lay them in a dish, together with prawns. With the help of the kitchen syringe, decorate the dish and finish it with basil, olive oil and salt.

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