A very simple, fresh pasta that's perfect at the last minute: well-seasoned whole cherry tomatoes, creamy burrata, Parmesan to bring it together, and fragrant basil. A quick but very tasty summer first course, ideal when you want to bring something good to the table without complicated steps.
Bring a large pot of salted water to a boil and cook the pasta according to the time indicated on the package, reserving a little of the cooking water.
Wash the cherry tomatoes well and leave them whole so they stay juicy and fresh. Season them in a bowl with extra-virgin olive oil and a pinch of salt.
Drain the pasta al dente and transfer it immediately to the bowl with the cherry tomatoes. Mix well, adding, if needed, a few tablespoons of cooking water to bind the sauce.
Add the burrata in pieces and the grated Parmesan, then gently toss until you get a creamy, enveloping texture.
Finish with plenty of fresh basil torn by hand and serve immediately, hot or warm.
Large pot
Large bowl
Colander
It keeps in the refrigerator for up to 1 day in an airtight container. Before serving, let it come back to room temperature for a few minutes and add a drizzle of oil if needed. Freezing is not recommended.
If you prefer, you can replace the burrata with stracciatella or a creamy fresh cheese. For a more intense flavor, add freshly ground black pepper before serving.
Italia
| Energy (kcal) | 255.19 |
| Carbohydrates (g) | 41.05 |
| of which sugars (g) | 2.4 |
| Fat (g) | 6.33 |
| of which saturates (g) | 2.87 |
| Protein (g) | 10.36 |
| Fibre (g) | 1.18 |
| Salt (g) | 0.07 |
