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Fresh summer pasta

 Fresh summer pasta

  • 10m prep
  • 15m cook
  • 4 servings

  • Ready in 25, this colorful pasta is fresh, fast and full of flavor thanks to the creamy burrata and garlicky fresh tomato sauce.

    788 calories per serve

    Allergens: Recipe may contain gluten, wheat, tree nut, sulphites and milk.

    10 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

    3 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 oniongarlic 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 burratapine nutsbasil, extra chilli and balsamic. Serve immediately.


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