Whole wheat pasta with cherry tomatoes and burrata

Ingredients for 2 servings:

• 200 g wholemeal pasta, preferably spaghetti
• 500 g cherry tomatoes or date tomatoes
• 2 balls of burrata
• 2 shallots
• 1 tbsp olive oil
• 1 tbsp pumpkin seeds
• salt and pepper
• 4 sprigs basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash and dry the cherry tomatoes and basil. Halve the cherry tomatoes; smaller ones can be left whole. Peel the shallots and finely dice them. Roast the pumpkin seeds in a pan without fat until golden brown, remove from the pan, and set aside. In the same pan, heat the olive oil over low heat and sauté the diced shallots for about 5-7 minutes without browning. Then add the cherry tomatoes and cook over high heat. Reduce the heat slightly, add two basil sprigs and a pinch of salt, and simmer gently for about 10 minutes. Cook the whole-wheat spaghetti al dente according to the package instructions. Using pasta tongs, add the cooked spaghetti directly from the pot to the cherry tomato sauce and mix. If desired, add a little cooking water. Transfer everything to deep plates and garnish each with half a burrata ball, the remaining basil leaves, and pumpkin seeds. Season with freshly ground pepper and serve. Enjoy!