Pâtes au Soleil: Burrata, Tomates Confites et Pignons
Pâtes au Soleil: Burrata, Tomates Confites et Pignons is a delightful pasta dish that captures the essence of summer with its vibrant colors and fresh flavors. Featuring creamy burrata, sweet confit tomatoes, and crunchy pine nuts, this dish is not only visually stunning but also incredibly easy to prepare. Ideal for both family gatherings and elegant dinners, it brings a taste of Italian sunshine to your table in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves four
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 200 g spaghetti
- 200 g cherry tomatoes (red and yellow)
- 125 g burrata cheese
- 20 g pine nuts
- 2 cloves garlic
- 1 tablespoon balsamic vinegar
- Fresh basil leaves
- Dried oregano
- Extra virgin olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Halve the cherry tomatoes and place them cut-side up on a baking sheet lined with parchment paper. Sprinkle with minced garlic, oregano, salt, and pepper. Drizzle with olive oil and balsamic vinegar.
- Roast tomatoes for about 20 minutes until tender.
- Cook spaghetti in salted boiling water until al dente; reserve a cup of pasta water before draining.
- Toast pine nuts in a dry skillet until golden brown.
- Combine drained spaghetti with roasted tomatoes and their juices in the skillet. Use reserved pasta water as needed for a silky sauce.
- Mix in chopped basil leaves, then serve topped with burrata, toasted pine nuts, freshly cracked black pepper, and an extra drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 4g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg