Fresh summer pasta

Ingredients

• 375g dried farfalle (bow‑tie) pasta
• 125ml (1⁄2 cup) extra virgin olive oil
• 1 small red onion, finely chopped
• 4 garlic cloves, crushed
• 1⁄2 tsp chilli flakes, plus extra, to serve
• 600g tomato medley mix, halved or quartered if large
• 100g tub burrata, drained, torn
• 45g (1⁄4 cup) pine nuts, toasted
• 1⁄2 cup fresh basil leaves
• 2-3 tsp balsamic glaze, to taste
• Select all ingredients

Method Steps

• Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
• Step 2Meanwhile, heat oil in a large frying pan over medium heat. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until onion softens. Increase heat to high. Add the tomato. Cook, stirring gently, for 2 minutes or until just softened. Season.
• Step 3Add the pasta to the pan. Cook, tossing gently, for 2 minutes or until heated through. Divide among serving plates. Top with the burrata, pine nuts, basil, extra chilli and balsamic. Serve immediately.