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Mezzatorre’s Pennoni con Pomodori e Burrata

“I am in love with the tomato and it is one of the main ingredients of my cuisine. I remember from when childhood legendary spaghetti with tomato and basil made with products from my garden and my father. This dish revisits the flavours of our island Ischia.”

Chef Giuseppe d’Abundo, Mezzatorre

By using more tomatoes, you have the opportunity to find more accents in the same dish- freshness, acidity, creaminess and body all linked together by the burrata- a crazy combination with an excellent quality pasta is unrivalled.

We prepare our burrata simply by cutting it with a knife and putting it aside. As soon as the pasta is cooked (strictly al dente), we add it to the sauce pan and stir in grated Parmesan and extra virgin olive oil. Once ready,  add a spoonful of creamy burrata to the centre of the pennoni and garnish with basil. Buon apetito!

Ingredients (for 4 people)

400 grams (4 cups) pennoni pasta
1 garlic clove
50 grams (3-4 tbsp) extra virgin olive oil
50 grams (1/2 cup) parmesan
1 bunch of basil
150 grams (3/4 cup or 5.3 oz) small cherry tomatoes
150 grams (3/4 cup or 5.3 oz) red tomatoes
150 grams (3/4 cup or 5.3 oz) small yellow datterino tomatoes
150 grams (3/4 cup or 5.3 oz) small red datterino tomatoes
50 grams (1/2 cup or 1.8 oz) entire burrata
Salt to taste


Clean and wash the tomatoes and basil.  Set aside the basil for garnish. Cut tomatoes in half except red tomatoes be diced into cubes and set aside.  Note: we have chosen four types tomatoes to give different accents to our dish’s sweetness, acidity, creaminess and freshness.


In a large pan pour olive oil and crushed garlic clove so as to leave all the flavour, let it brown gently and add tomatoes, salt and a few leaves of basil. First scald tomatoes quickly, leaving the tomatoes intact in order maintain flavour and then immediately after this phase, slow cook over a very gentle heat to make the sauce creamy and not to break the cherry tomatoes.

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