Tagliolini al Pomodoro

This dish is kind of inspired by my time in Puglia last year.

It should probably be made with durum pasta, but all my semolina is too course to extrude with, so I made a nice yolk rich Tagliolini instead.

The sauce is San Marzano tomatoes cooked down in olive oil with garlic, until they are nice and blistered.
The yellow ones went in toward the end so they still had a little bite.

I finished the plates with basil, and half a burrata, seasoned and dressed in a little more olive oil.

This was pretty good. The flavours of the south, a bit of northern pasta making technique.
I wish the weather were as sunny as the dish.