Pasta in the Sun
A vibrant pasta dish featuring creamy burrata, sweet roasted tomatoes, and crunchy pine nuts, perfect for any occasion.
Ingredients
Pasta and Sauces
- 200 g spaghetti Choose your favorite pasta type.
- 200 g red and yellow cherry tomatoes Mixed colors for visual appeal.
- 1 125 g ball burrata Fresh burrata adds creaminess.
- 2 cloves garlic Minced.
- 2 tablespoons extra virgin olive oil Use high-quality for best flavor.
- 1 tablespoon balsamic vinegar Enhances the taste of tomatoes.
- 20 g pine nuts Toasted for crunch.
- 1 handful fresh basil leaves Chopped.
- 1 teaspoon dried oregano
- 1/2 teaspoon Espelette pepper (optional) For heat.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- 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.
Combining Ingredients
- 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.
Serving
- 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 the best experience, serve fresh and warm. Store leftovers in an airtight container in the refrigerator for up to 24 hours and reheat gradually.