Penne with red onion, Apulian burrata stracciatella, and crunchy black olives

Procedure

Thinly julienne the onion and sauté in a drizzle of oil, deglaze with white wine, and season with salt and pepper. Simmer until the onion is very soft and begins to fall apart. While cooking, add a little boiling water to prevent the mixture from drying out. Blend the bread with the black olives and toast the crumbs in a pan with a drizzle of oil.

Cook the pasta and stir it into the onion sauce. Remove from the heat and stir in half the stracciatella. Serve garnished with the stracciatella and black olive brittle.