Pasta in the sun: burrata, candied tomatoes and pine nuts

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

200 g of spaghetti

2 cloves of garlic

20 g pine nuts

200 g red and yellow cherry tomatoes

1 burrata (125 g)

2 tablespoons of extra virgin olive oil

1 tablespoon balsamic vinegar

1 handful of fresh basil leaves

1 teaspoon dried oregano

½ teaspoon of Espelette pepper (optional)

Salt and freshly ground black pepper

 

Preparation

Preheat the oven to 180°C.

Cut the cherry tomatoes in half and place them on a baking sheet with the minced garlic, oregano, oil, vinegar, salt and pepper. Bake for 20 minutes.

Cook the spaghetti until al dente in a large pot of salted water. Reserve a ladle of cooking water and drain the pasta.

Toast the pine nuts in a dry pan until golden.

In the pan, mix the drained pasta with the candied tomatoes, a little cooking water, chopped basil and Espelette pepper (optional).

Divide the pasta into deep plates. Place the burrata in the center, open it slightly, drizzle with olive oil, sprinkle with pine nuts and pepper.