Orecchiette, sun-dried tomatoes, oil, burrata, and taralli

Prepare the pesto: in a blender, add the sun-dried tomatoes, fresh basil, almonds, and plenty of Apulian extra virgin olive oil. Blend until you obtain a smooth and homogeneous cream.

Bring a pot of salted water to a boil and cook the orecchiette according to the package instructions. Before draining, reserve a ladle of the cooking water.

Transfer the orecchiette to a large pan with the pesto. Gradually add the cooking water and gently mix over low heat to blend the flavors well.

Arrange the orecchiette on plates and top with fresh burrata, cut in half or slightly torn by hand.

Finish with a generous handful of crumbled taralli to add crunchiness and a rustic touch.