Ingredients
Scale
- 200 g pasta
- 200 g cherry tomatoes (red and yellow)
- 125 g burrata cheese
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 20 g pine nuts
- Fresh basil leaves
- Dried oregano
- Salt and black pepper
Instructions
- Preheat the oven to 180°C (356°F).
- Halve the cherry tomatoes and place them cut-side up on a baking sheet lined with parchment paper. Finely chop garlic and sprinkle over tomatoes, season with oregano, salt, and pepper, then drizzle with olive oil and balsamic vinegar. Roast for about 20 minutes until slightly confit.
- Boil salted water in a large pot and cook spaghetti until al dente according to package instructions. Reserve a ladle of pasta water before draining.
- Toast pine nuts in a dry skillet over medium heat until golden; set aside.
- In the same skillet, combine drained spaghetti with roasted tomatoes and their juices, adding reserved pasta water gradually to create a creamy sauce. Stir in chopped basil.
- Serve warm in shallow bowls with burrata placed in the center, topped with toasted pine nuts and an extra drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 540
- Sugar: 8g
- Sodium: 360mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg