Pâtes au Soleil: Burrata, Tomates Confites et Pignons
Pâtes au Soleil: Burrata, Tomates Confites et Pignons is a vibrant summer pasta dish that captures the essence of Italian cuisine. This delightful recipe features creamy burrata cheese paired with sweet roasted cherry tomatoes and crunchy pine nuts, delivering an explosion of flavors that will brighten any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 200g spaghetti
- 200g cherry tomatoes (red and yellow)
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 125g burrata
- 20g pine nuts
- Fresh basil leaves
- Dried oregano
- Salt and black pepper
Instructions
- Preheat your oven to 180°C (350°F). Cut the cherry tomatoes in half and place them cut side up on a baking sheet lined with parchment paper. Thinly slice the garlic and distribute it over the tomatoes. Season with oregano, salt, pepper, olive oil, and balsamic vinegar. Roast for 20 minutes until caramelized.
- Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente, reserving one ladleful of pasta cooking water before draining.
- In a dry frying pan over medium heat, toast the pine nuts until golden brown and set aside.
- In the same frying pan used for the pine nuts, combine drained spaghetti with roasted tomatoes (and their juices). Add reserved pasta water to create a silky sauce and stir in chopped basil leaves.
- Serve the pasta in warmed bowls with burrata in the center; gently open it for creaminess. Top with toasted pine nuts and freshly cracked black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg