Pasta with burst cherry tomatoes and mozzarella

Based on 33 ratings

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g spaghetti
300 g cherry tomatoes
125 g mozzarella
3 tbsp olive oil
1 tbsp honey
3 sprigs thyme
2 cloves garlic
25 g basil
2 tbsp butter (divided)
30 g pine nuts
salt
pepper
Metric
Imperial

Utensils

  • baking dish
  • oven
  • cutting board
  • knife
  • large pot
  • large frying pan
  • cooking spoon
  • tongs
  • colander

Nutrition per serving

Cal
773
Protein
21g
Fat
57g
Carb
43g

Step 1/4

  • 300 cherry tomatoes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 3 sprigs thyme
  • 2 cloves garlic
  • 25 basil
  • baking dish
  • oven
  • cutting board
  • knife

Preheat oven to 220°C/430°F. Place cherry tomatoes in a baking dish along with the olive oil, honey, and thyme sprigs. Toss well, season with salt and pepper, and transfer to the oven to bake for approx. 20 min. Peel and finely mince garlic. Chop basil into thin ribbons.

Step 2/4

  • 200 spaghetti
  • knife
  • large pot

Bring a large pot of salted water to the boil and cook spaghetti according to package instructions until al dente.

Step 3/4

  • 1 tbsp butter
  • 30 pine nuts
  • large frying pan
  • cooking spoon

While the pasta cooks, melt part of the butter in a pan over medium heat. Add pine nuts and fry until golden brown, then set aside.

Step 4/4

  • 1 tbsp butter
  • 125 mozzarella
  • salt
  • pepper
  • tongs
  • colander

Drain the spaghetti and remove tomatoes from oven. Melt the remaining butter in pan set over medium heat, add the minced garlic and fry for approx. 1 min. Add spaghetti and tomatoes and toss to combine. Season with salt and pepper. Tear mozzarella and scatter over the spaghetti, followed by the pine nuts and basil. Enjoy!