Fresh summer pasta

 

10 Min Prep    /    15 Min Cook    /    4 Serving

Ingredients : 

375g dried farfalle (bow‑tie) pasta

125ml (1⁄2 cup) extra virgin olive oil

1 small red onion, finely chopped

4 garlic cloves, crushed

1⁄2 tsp chilli flakes, plus extra, to serve

600g tomato medley mix, halved or quartered if large

100g tub burrata, drained, torn

45g (1⁄4 cup) pine nuts, toasted

1⁄2 cup fresh basil leaves

2-3 tsp balsamic glaze, to taste

Method Steps : 

Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.

Meanwhile, heat oil in a large frying pan over medium heat. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until onion softens. Increase heat to high. Add the tomato. Cook, stirring gently, for 2 minutes or until just softened. Season.

Add the pasta to the pan. Cook, tossing gently, for 2 minutes or until heated through. Divide among serving plates. Top with the burrata, pine nuts, basil, extra chilli and balsamic. Serve immediately.

Recette de cuisine