Fresh summer spaghetti is an easy, 20-minute dinner recipe bursting with bright flavors. Cherry tomatoes are quickly sauteed with garlic and olive oil then tossed with a generous handful of basil. The pasta and sauce are tossed together then drizzled with some sweet balsamic glaze and served with burrata on the side. Summer pasta doesn’t get better than this!
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- 1 lb. (450 grams) dried spaghetti (gluten-free, if needed)
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 8 cups (about 2 ½ lb) cherry tomatoes, half of them cut in half
- ½ ounce basil, thinly sliced
- 1 teaspoon sea salt (more, to taste)
- ½ lb burrata or buffalo mozzarella (omit for vegan)
- Balsamic glaze, to drizzle (don’t skip this!)
- Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to the package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.
- While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.
- Remove the pan from the heat and stir in the basil and sea salt.
- When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and mix it into the pasta. If the sauce seems a little dry, add a splash of the reserved pasta water.
- Serve the pasta with the burrata on top (if you’re using it) and a generous drizzle of balsamic glaze.