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 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.
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