This divine Caprese Pasta is so simple and quick to make! Sweet cherry tomatoes, garlic, basil, olive oil tossed with spaghetti and finished with a fresh burrata in the center. Slice open the burrata, the cream filling oozes from the cheese when cut all over the tomato sauce spaghetti. Tuck in and enjoy!
Ingredients:
250g/8.8oz Spaghetti
300g/10.6oz Cherry Tomatoes, halved
2 Balls of Burrata, room temperature
Fresh Basil, roughly chopped
3 Cloves Garlic, finely diced
2 Tbls Olive Oil
1 Tbls Balsamic Vinegar
Salt and pepper
Method:
In a 9×9 inch baking dish whisk together garlic, balsamic vinegar, olive oil, salt/pepper. Toss in halved tomatoes, then place in oven 180C/350F for 25 minutes, or until soft and slightly wrinkled. Toss after 10 mins.
In the meantime, cook pasta al dente. Don’t drain.
Take the tomatoes out of the oven, then begin transferring the cooked spaghetti straight from the pot, taking any water that comes with it.
Add basil and stir through. You want to form a glossy and slightly saucy texture around the spaghetti. If it’s too watery just add it a little oil. If it is still too dry add a little more water.
Serve spaghetti on a plate with some extra basil on top and the ball of burrata in the center.
Enjoy!
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