Pasta with Anchovies

Method

1. Prepare the orange and anchovy butter: combine softened butter with grated orange zest and finely chopped anchovies. Mix well and set aside.
2. Place a generous spoonful of the flavored butter into a pan and melt it over medium heat.
3. Finely dice the onion and sauté it in the melted butter until translucent.
4. Add freshly ground black pepper and a spoonful of tomato concentrate. Stir and cook for a minute.
5. In a separate dry pan, toast the pine nuts until they become translucent and fragrant, then set aside.
6. Add the pasta (paccheri or similar) directly to the sauce pan. Pour in enough water to cover the pasta and cook until al dente, stirring occasionally. (One-pot method.)
7. After about 15 minutes, when the pasta is nearly done and the sauce is still liquid, season with salt to taste.
8. Meanwhile, cut bread into small cubes and toast them in a pan or oven to make croutons.
9. Squeeze the raisins to soften them, then add them to the pasta and stir.
10. Finish the pasta by adding a small knob of burrata and mixing gently to create a creamy texture.
11. Serve the pasta in a bowl with extra orange-anchovy butter on the side. Use the croutons to dip into the butter and sauce.