Fresh summer spaghetti is an easy, 20-minute dinner recipe bursting with bright flavors. Cherry tomatoes are quickly sautéed with garlic & 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.


- dried spaghetti - olive oil - garlic - cherry tomatoes - basil - sea salt - burrata or buffalo mozzarella - Balsamic glaze


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 half of 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.

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