100g of Pambac bucatini, 150g of burrata, 1 head of garlic, 1 small peeled onion, 4 tablespoons of butter, 2 tablespoons of olive oil, 50g of grated Parmesan, 6 cherry tomatoes, 6 leaves of spinach, salt, pepper, dried oregano , dry rosemary, olive oil flavored with lemon, to taste.
Preheat the oven to 180°C. Boil the macaroni in salted water according to package directions. Drain and set aside. In a heat-resistant bowl, add the butter, 1 tablespoon of olive oil, garlic, onion, 2 cherry tomatoes, oregano, rosemary, salt and pepper. Mix the vegetables so that the flavors blend evenly. Bake until browned and the garlic becomes a paste inside the skin, about 20 minutes. When they are done, remove them from the oven and let them cool. Put everything in a deep bowl, except the garlic. Remove the garlic paste, pressing the peel. The shell is thrown away. Add the garlic to the bowl with the other vegetables and blend until you get a sauce full of tempting flavors. Meanwhile, in a deep frying pan, heat 1 tablespoon of olive oil, add the pasta, spinach and remaining cherry tomatoes. Saute them for 3 minutes on medium heat, stirring constantly. Add the previously obtained vegetable sauce and mix again. Sprinkle with grated parmesan, to taste, and mix well. On a flat plate, add the pasta, burrata cheese torn into pieces and a drizzle of olive oil flavored with lemon. Enjoy!
