Fresh Summer Spaghetti Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
696 kcal
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Course
Main Course
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Cuisine
Italian
Fresh Summer Spaghetti Recipe
Description
This recipe starts by boiling salted water and cooking spaghetti to package directions. Meanwhile, garlic is thinly sliced and gently cooked in olive oil until fragrant. Cherry tomatoes—some halved, some whole—are sautéed with the garlic until they begin to soften and burst, releasing juice to form a bright, fresh sauce. Fresh basil and sea salt are stirred in off heat to preserve their vibrant aroma.
The cooked and drained pasta is added back to the pot then combined with the tomato sauce, with reserved pasta water added if needed to adjust moisture and help coat the noodles evenly. The dish is plated with creamy burrata cheese atop each serving and finished with balsamic glaze drizzled over for a touch of sweetness and complexity.
This spaghetti balances fresh vegetable flavors with the richness of burrata and the sweet tang of the glaze. It makes a refreshing and inviting meal for warmer months when cherry tomatoes and basil are at their peak. The combination of textures and tastes provides a satisfying pasta dish without heavy sauces.
Ingredients
- 1 lb. spaghetti dried, gluten-free if needed
- 2 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 8 cups cherry tomatoes about 2 ½ lbs., half cut in half
- ½ ounce basil thinly sliced
- 1 teaspoon salt more, to taste, sea salt
- ½ lb burrata omit for vegan, or buffalo mozzarella
- balsamic glaze to drizzle (don't skip this!)
Instructions
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 696kcal | 35% |
| Carbohydrates | 101g | 34% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 622mg | 26% |
| Potassium | 925mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2041IU | 41% |
| Vitamin C | 70mg | 78% |
| Calcium | 369mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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