Easy summer pasta with cherry tomatoes
This summer pasta with cherry tomatoes is as easy to make as it is delicious. It is packed with Mediterranean flavors such as roasted tomatoes, basil, and burrata cheese, making it a perfect light meal in under 30 minutes
Servings: 4
Calories: 720kcal
Ingredients
- 500 grams dried farfalle pasta Choose gluten-free if you are following a gluten-free diet.
- 1/4 cup extra virgin olive oil
- 2 garlic cloves minced or finely diced
- 1/2 teaspoon chili flakes optional
- 2 cups ripe cherry tomatoes halved
- 100 grams burrata or mozzarella cheese torn or cut into bite-sized pieces
- 1/2 cups fresh basil leaves washed and drained
- 3 tablespoon balsamic glaze
- 1/4 cup grated parmesan cheese
- ¼ salt
- black pepper
Instructions
- Bring water to a boil in a very large saucepan, add salt, and cook the pasta according to the cooking instructions until it is cooked al dente. Drain and set aside.500 grams dried farfalle pasta
- While pasta is cooking, heat olive oil in a large frying pan over medium heat.1/4 cup extra virgin olive oil
- Add garlic and chili flakes to the saucepan and cook, stirring, for 2 minutes until fragrant. Be careful not to burn the garlic.2 garlic cloves, 1/2 teaspoon chili flakes
- Next, add the halved cherry tomatoes to the pan and cook for an additional 2-3 minutes, stirring gently, until tomatoes just softened. Season with salt and black pepper to taste.2 cups ripe cherry tomatoes, ¼ salt
- Add the pasta to the pan with tomato sauce and cook for two minutes tossing gently.
- Devide the pasta among the serving plates, top with burrata, basil leaves, pine nuts and a splash of balsamin glaze.100 grams burrata or mozzarella cheese, 1/2 cups fresh basil leaves, 3 tablespoon balsamic glaze, 1/4 cup grated parmesan cheese
Notes
- Pasta: What type of pasta to use is entirely up to you. We prefer using farfalle, a bowtie pasta, for this dish, but penne, rigatoni, or even spaghetti also works well. Remember, if you're following a gluten-free diet like me, opt for gluten-free pasta.
- "Al dente" is an Italian term that translates to "to the tooth." It refers to the desired texture of pasta when cooked, where the pasta is still slightly firm to the bite. To achieve an al dente consistency, cook the pasta for one or two minutes less than the recommended cooking time. However, if you like me and prefer tender pasta, cook it for the full recommended cooking time.
- Pine nuts: pine nuts aren't always readily available, but don't worry, you can still make this recipe without them. If you don't have pine nuts on hand, try adding some fresh corn kernels instead. They'll provide some crunch and a touch of sweetness.
- Store the leftover pasta in an airtight container for 2-3 days. Enjoy cold as a fresh pasta salad.
Nutrition
Calories: 720kcal | Carbohydrates: 104g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 287mg | Potassium: 492mg | Fiber: 5g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 18mg | Calcium: 225mg | Iron: 3mg
