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

 

 

 

 

 

 

 

 

 Ingredients:

200 g of spaghetti
200 g red and yellow cherry tomatoes
1 burrata (125 g)
2 cloves of garlic
2 tbsp. tablespoon of extra virgin olive oil
1 tbsp. tbsp balsamic vinegar
20 g pine nuts
1 handful of fresh basil leaves
1 tbsp. teaspoon dried oregano
½ tsp. teaspoon of Espelette pepper (optional)
Salt and freshly ground black pepper

Preparation:

Cooking candied tomatoes
Preheat your oven to 180°C.
Cut the cherry tomatoes in half and place them on a baking tray covered with baking paper.
Add the minced garlic, oregano, salt, pepper and drizzle with olive oil and balsamic vinegar.
Bake for 20 minutes, until the tomatoes are slightly candied.
Cooking pasta
Bring a large volume of salted water to the boil and cook the spaghetti until al dente, according to the time indicated on the package.
Drain them and keep a ladle of cooking water.
Preparation of the sauce and assembly
In a dry pan, brown the pine nuts for a few minutes over medium heat until they are lightly colored. Reserve.
In the same pan, add the pasta, the candied tomatoes with their cooking juice and a little pasta cooking water. Mix well.
Add the chopped fresh basil and Espelette pepper (if you like it spicy). Mix again.
Gourmet dressing
Serve the pasta in deep plates.
Place the burrata in the center, open it slightly so that it releases its cream.
Drizzle with a drizzle of olive oil, sprinkle with toasted pine nuts and a twist of the pepper mill.
Enjoy immediately!