Summer Caprese Pasta Delight

# What You’ll Use:

→ 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

# How-To:

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 dish is as easy to whip up as it is visually stunning, bringing a burst of joy with every bite.
It's perfect for those warm summer evenings when you want something fresh and light without spending hours in the kitchen.

02 -

Using too much balsamic can overpower the delicate flavors, so start with a little and adjust to taste.
The secret to a perfect pasta dish is using that reserved pasta water to create creaminess without heavy sauces.

03 -