Cherry tomatoes, warm pasta, creamy burrata and basil tossed with balsamic for a bright, 30-minute summer meal.
# What You'll Need:
→ Pasta
01 - 14 oz dried short pasta (fusilli, rigatoni or similar)
02 - Salt, for boiling water
→ Caprese Mix
03 - 10 oz 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 (two small balls)
09 - 1 large handful fresh basil leaves, torn (about 1 cup loosely packed)
10 - 1 tbsp pine nuts, toasted (optional)
11 - Extra balsamic glaze and a drizzle of extra-virgin olive oil for finishing
# Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, combine the halved cherry tomatoes, 3 tablespoons of olive oil, 2 teaspoons balsamic glaze, a generous pinch of flaky sea salt and several grinds of black pepper in a large bowl. Toss gently to coat and allow the tomatoes to macerate briefly.
03 - Add the hot, drained pasta to the bowl with the tomatoes. Toss vigorously to combine, adding up to the reserved 1/2 cup of pasta water a splash at a time until the mixture reaches a silky, slightly saucy consistency.
04 - Divide the dressed pasta among four shallow bowls or plates. Tear the burrata into pieces and arrange the creamy curds atop each portion so the interior remains soft and running.
05 - Scatter torn basil leaves over each portion and sprinkle with toasted pine nuts if using. Finish with an extra drizzle of olive oil and a light crosswise streak of balsamic glaze to taste.
06 - Serve at once while the burrata is creamy and the tomatoes are vibrant to preserve contrast of temperature and texture.
