# What You’ll Need:
→ Pasta
01 - 14 oz dried short pasta (like fusilli or rigatoni)
02 - Salt, for boiling water
→ Caprese Mix
03 - 10 oz ripe cherry tomatoes, halved
04 - 3 tbsp extra-virgin olive oil
05 - 2 tsp balsamic glaze (plus extra for garnish)
06 - Freshly ground black pepper, to taste
07 - Flaky sea salt, to taste
→ To Serve
08 - 2 balls fresh burrata cheese (about 7 oz)
09 - 1 large handful fresh basil leaves, torn
10 - 1 tbsp pine nuts, toasted (optional)
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, place the cherry tomatoes in a large bowl. Add olive oil, balsamic glaze, a generous pinch of sea salt, and black pepper. Toss gently to combine.
03 - Add the hot, drained pasta to the tomato mixture. Toss to coat, adding a splash of reserved pasta water if needed for creaminess.
04 - Divide the pasta among plates or bowls. Tear the burrata and place chunks over each serving. Scatter with fresh basil leaves and sprinkle with toasted pine nuts if using. Finish with a drizzle of balsamic glaze and a final splash of olive oil.
05 - Serve immediately while the burrata is creamy and the flavors are fresh.
