Chef Marco
Pasta in the Sun: Burrata, Candied Tomatoes, and Pine Nuts
Are you ready to embrace the flavors of summer with a dish that’s as delightful to look at as it is to eat? This stunning pasta recipe features creamy burrata, sweet roasted tomatoes, and crunchy pine nuts, creating a harmony of tastes and textures that will transport you to a sun-soaked terrace in Italy. Perfect for a cozy dinner or an impressive meal for guests, this vibrant dish is sure to become a favorite!
Why Make This Recipe
This recipe is not only a feast for the eyes but also an explosion of flavor in every bite. The combination of fresh ingredients, like ripe cherry tomatoes and fragrant basil, brings the taste of summer to your table, no matter the season. Plus, it’s quick to prepare and uses simple, wholesome components that you can easily find at your local market. So, whether you’re hosting a dinner party or just looking to treat yourself, this dish is perfect for any occasion!
How to Make Pasta in the Sun
Ingredients :
- 200 g spaghetti
- 200 g red and yellow cherry tomatoes
- 1 burrata (125 g)
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 20 g pine nuts
- A handful of fresh basil leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon Espelette pepper (optional)
- Salt and freshly ground black pepper
Directions :
- Preheat your oven to 180°C (350°F). Slice the cherry tomatoes in half and arrange them on a baking sheet lined with parchment paper. Add the minced garlic, oregano, salt, and pepper, then drizzle with olive oil and balsamic vinegar. Roast in the oven for 20 minutes until the tomatoes are slightly candied.
- In a large pot, bring a generous amount of salted water to a boil. Cook the spaghetti al dente according to package instructions, then drain, reserving a ladleful of cooking water.
- In a dry skillet, toast the pine nuts over medium heat for a few minutes until they’re lightly golden. Set aside. In the same skillet, combine the cooked spaghetti, roasted tomatoes with their juices, and a splash of the reserved pasta cooking water. Mix everything well.
- Add in the freshly chopped basil and Espelette pepper if you’re up for a bit of heat. Stir again until everything is nicely incorporated.
- Serve the pasta in shallow bowls. Place the burrata right in the center, gently open it up to let its creamy goodness flow out. Drizzle with a bit more olive oil, sprinkle the toasted pine nuts on top, and finish with a twist of freshly cracked black pepper. Enjoy immediately!
How to Serve Pasta in the Sun
This dish is best served fresh and warm, allowing the burrata to blend with the pasta beautifully. For an elegant touch, serve it in shallow bowls, garnished with additional basil leaves and a drizzle of quality olive oil. Pair it with a crisp white wine or a light, fruity rosé for a complete dining experience.
How to Store Pasta in the Sun
If you have leftovers (which might be unlikely!), store them in an airtight container in the refrigerator for up to 24 hours. When reheating, add a splash of water or olive oil to avoid drying out the pasta and gently warm it in a skillet until heated through. Note that the burrata should be added fresh right before serving for the best texture.
Tips to Make Pasta in the Sun
- Use high-quality olive oil and balsamic vinegar for a more intense flavor.
- Try to use fresh burrata for that perfect creamy texture—it’s worth it!
- Adjust the amount of Espelette pepper according to your spice preference, or leave it out entirely for a milder dish.
Variation
Feel free to customize this dish! You can substitute the pine nuts with toasted walnuts or almonds for a different nutty flavor, or add some sautéed spinach or arugula for an extra boost of freshness. You can also experiment with different cheeses like ricotta for a creamier texture.
FAQs
1. Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can! Just chop them into bite-sized pieces and adjust the roasting time as needed until they’re soft and caramelized.
2. Is there a vegetarian substitute for burrata?
You could use fresh mozzarella or a vegan cheese alternative that melts well, though the flavor will differ slightly.
3. Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the roasted tomatoes and pasta ahead of time and combine them just before serving. Add the burrata at the last minute for the best experience!
Pasta in the Sun
Description
This stunning pasta recipe features creamy burrata, sweet roasted tomatoes, and crunchy pine nuts, creating a harmony of tastes and textures that will transport you to a sun-soaked terrace in Italy.
Ingredients
Instructions
- Preheat your oven to 180°C (350°F). Slice the cherry tomatoes in half and arrange them on a baking sheet lined with parchment paper.
- Add the minced garlic, oregano, salt, and pepper, then drizzle with olive oil and balsamic vinegar. Roast in the oven for 20 minutes until the tomatoes are slightly candied.
- In a large pot, bring a generous amount of salted water to a boil. Cook the spaghetti al dente according to package instructions, then drain, reserving a ladleful of cooking water.
- In a dry skillet, toast the pine nuts over medium heat for a few minutes until they’re lightly golden. Set aside.
- In the same skillet, combine the cooked spaghetti, roasted tomatoes with their juices, and a splash of the reserved pasta cooking water. Mix everything well.
- Add in the freshly chopped basil and Espelette pepper if you’re up for a bit of heat. Stir again until everything is nicely incorporated.
- Serve the pasta in shallow bowls. Place the burrata right in the center, gently open it up to let its creamy goodness flow out. Drizzle with a bit more olive oil, sprinkle the toasted pine nuts on top, and finish with a twist of freshly cracked black pepper. Enjoy immediately!
Notes
- For best flavor, use high-quality olive oil and balsamic vinegar. Adjust the spicy note of Espelette pepper according to your preference.
