Pasta with Burrata, Roasted Cherry Tomatoes & Pine Nuts

Takes 30 minutes | Serves 2 |

Ingredients

200 g spaghetti
200 g red and yellow cherry tomatoes
125 g burrata
2 pieces garlic cloves
30 ml extra virgin olive oil
15 ml balsamic vinegar
20 g pine nuts
1 handful fresh basil leaves
1 tsp dried oregano
0.5 tsp Espelette pepper
1 pinch salt
1 pinch black pepper

Steps

Roast the Tomatoes

• Preheat oven to 180°C. Slice cherry tomatoes in half and place cut side up on a parchment-lined baking tray.
• Add minced garlic, oregano, salt, and pepper. Drizzle with olive oil and balsamic vinegar.
• Roast for 20 minutes until slightly caramelized and tender.

Cook the Pasta

• Boil a large pot of salted water.
• Cook spaghetti al dente according to package instructions.
• Drain, reserving a ladle of the pasta water.

Make the Sauce & Combine

• Toast pine nuts in a dry skillet over medium heat until golden. Set aside.
• In the same skillet, combine cooked pasta, roasted tomatoes with juices, and a splash of reserved pasta water. Toss well.
• Add chopped fresh basil and Espelette pepper (optional). Toss to combine.

Plate & Serve

• Divide pasta into shallow bowls. Place burrata in the center and tear it open.
• Drizzle with olive oil, sprinkle with toasted pine nuts, and add a crack of black pepper.