Summer Tomato Spaghetti with Burrata
A colourful and light but creamy summer spaghetti – with a zesty tomato-oil sauce, herbs, pistachios and burrata
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Servings: 4 servings
Ingredients
- 500 g spaghetti
- 80 ml olive oil
- 250 g tomberries, cherry tomatoes or grape tomatoes
- 3 garlic cloves, roughly chopped
- ½ cup parmesan or pecorino, grated
- ½ cup fresh mint, rough chiffonade
- ¼ cup pistachios, roughly chopped
- Lemon zest from 1 lemon
- 2 balls of burrata, room temperature
Instructions
- Cook the spaghetti in boiling salted water as per the packet instructions. Drain and set aside.
- While it’s cooking, heat the olive oil in a high-sided, large frying pan. When hot but not sizzling, add the tomatoes and garlic, season well with salt and pepper. Cook until the tomatoes start to pop, around 5 minutes, remembering to shake the pan every now and then.
- When the tomatoes have softened and just starting to break apart, add the drained spaghetti, parmesan, mint and pistachios and toss to coat. Remove from the heat and add the lemon zest, preferably zested fresh right over the top.
- When ready to serve, scoop out the pasta onto a large serving dish and break open the burrata over the top.
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Nutrition
Serving: 1 | Calories: 727kcal | Carbohydrates: 99.2g | Protein: 22.5g | Fat: 27.2g | Cholesterol: 7.3mg | Sodium: 184.5mg | Sugar: 5.8g