Pâtes au Soleil: Burrata, Tomates Confites et Pignons
Pâtes au Soleil: Burrata, Tomates Confites et Pignons is a delightful summer dish that captures the essence of Mediterranean dining. This vibrant pasta recipe combines the creamy texture of burrata with the sweetness of roasted cherry tomatoes and the crunch of toasted pine nuts, creating a flavorful medley that’s perfect for warm evenings or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 200 g spaghetti
- 200 g cherry tomatoes (red and yellow)
- 125 g burrata
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 20 g pine nuts
- Fresh basil leaves (for garnish)
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Halve the cherry tomatoes and place them cut-side up on a lined baking sheet. Add minced garlic, oregano, salt, pepper, olive oil, and balsamic vinegar.
- Roast tomatoes for about 20 minutes until slightly confit.
- While tomatoes are roasting, boil salted water in a large pot and cook spaghetti according to package instructions until al dente. Reserve one ladleful of pasta water before draining.
- In a dry skillet over medium heat, toast pine nuts until golden brown; set aside.
- In the same skillet, combine drained pasta, roasted tomatoes with their juices, and reserved pasta water to create a creamy sauce.
- Mix in chopped fresh basil and optional piment d’Espelette if desired.
- Serve in warmed bowls with burrata on top, allowing its cream to flow out. Garnish with toasted pine nuts and drizzle with olive oil.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg