Pasta with cherry tomatoes, creamy burrata, basil and balsamic—ready in 30 minutes for light summer dining.
# What You'll Need:
→ Pasta
01 - 14 oz dried short pasta (fusilli or rigatoni)
02 - Salt, for boiling water
→ Caprese mix
03 - 10 oz ripe cherry tomatoes, halved
04 - 3 tbsp extra-virgin olive oil
05 - 2 tsp balsamic glaze
06 - Freshly ground black pepper, to taste
07 - Flaky sea salt, to taste
→ To serve
08 - 7 oz fresh burrata (about 2 balls)
09 - Large handful fresh basil leaves, torn
10 - 1 tbsp toasted pine nuts (optional)
# Method:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook according to package instructions until al dente. Reserve up to 1/2 cup of the cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, place the halved cherry tomatoes in a large bowl, add the extra-virgin olive oil, balsamic glaze, a generous pinch of flaky sea salt and a few grindings of black pepper; toss gently to coat.
03 - Add the hot, drained pasta to the tomato mixture and toss to combine, adding a splash of the reserved pasta water (up to 1/2 cup) as needed to loosen and create a glossy coating.
04 - Divide the dressed pasta among four bowls or plates. Tear the burrata and place generous pieces atop each portion so the creamy center melts over the warm pasta.
05 - Scatter torn basil leaves over each serving, sprinkle with toasted pine nuts if using, then finish with an additional drizzle of balsamic glaze and a little olive oil.
06 - Serve immediately while the burrata remains creamy and warm, enjoying the contrast of fresh tomatoes and herbs.
