Summer Caprese Pasta Delight

# Ingredient List:

→ Pasta

01 - 400 g 14 oz dried short pasta like fusilli or rigatoni

02 - Salt for boiling water

→ Caprese Mix

03 - 300 g 10 oz ripe cherry tomatoes halved

04 - 3 tbsp extra-virgin olive oil

05 - 2 tsp balsamic glaze plus extra for garnish

06 - Freshly ground black pepper to taste

07 - Flaky sea salt to taste

→ To Serve

08 - 2 balls about 200 g 7 oz fresh burrata cheese

09 - 1 large handful fresh basil leaves torn

10 - 1 tbsp pine nuts toasted optional

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

02 - While the pasta cooks, place the cherry tomatoes in a large bowl. Add olive oil, balsamic glaze, a generous pinch of sea salt, and black pepper. Toss gently to combine.

03 - Add the hot, drained pasta to the tomato mixture. Toss to coat, adding a splash of reserved pasta water if needed for creaminess.

04 - Divide the pasta among plates or bowls. Tear the burrata and place chunks over each serving.

05 - Scatter with fresh basil leaves and sprinkle with toasted pine nuts if using. Finish with a drizzle of balsamic glaze and a final splash of olive oil.

06 - Serve immediately while the burrata is creamy and the flavors are fresh.

# Expert Advice:

01 -

This recipe is a quick and easy way to impress guests without spending hours in the kitchen.
The combination of creamy burrata and juicy tomatoes is a flavor explosion that screams summer.

02 -

Always save a bit of pasta water; it’s a game-changer for achieving the right sauce consistency.
If you let the pasta cool too much before combining, you might miss out on that luscious creamy texture.

03 -