Pasta with burst cherry tomatoes and mozzarella

Step 1/ 4

• 300 g cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp honey
• 3 sprigs thyme
• salt
• pepper
• 2 cloves garlic
• 25 g basil

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 g spaghetti

• pot (large)

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 g pine nuts

• frying pan (large)
• 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 g mozzarella cheese
• salt
• pepper

• frying pan
• sieve
• tongs

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!

Enjoy your meal!