Fresh Spaghetti with Tomato Sauce and Burrata
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Ingredients & Equipment
What we send
- 1/4 ouncebasil
- 1yellow onion
- 1 clovegarlic
- 1/4 teaspooncrushed red pepper
- 2 tablespoonswhite wine
- 1 candiced tomatoes
- 1/2 cuptomato purée
- 1/2 teaspoonsugar
- 8 ouncesfresh spaghetti
- 1/2 ouncegrated Parmesan cheese
- 4 ouncesburrata
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 10" medium high-sided pan
Bring a large pot of water to a boil over high heat. Rinse basil and set aside 1 whole sprig for Step 3; roughly chop remaining basil leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic.
Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, 5-7 minutes. Add crushed red pepper (skip or use half for less heat) and garlic and cook until fragrant, 1 minute more.
Simmer tomato sauce
Add wine, diced tomatoes and their juices, tomato purée, sugar, and whole basil sprig to pan with onion. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce is reduced by half, 5-7 minutes. Stir in ½ teaspoon salt and black pepper as desired. Remove pan from heat.
Season boiling water generously with salt. Stir in spaghetti and cook until al dente, about 3 minutes. Reserve ½ cup pasta cooking water, then drain and set aside until sauce is done.
Remove and discard basil sprig from tomato sauce, then return to medium heat. Add spaghetti to pan and cook, stirring, until coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce thickens and clings to pasta. Remove pan from heat and stir in Parmesan. Taste and add salt and black pepper as desired.
Plate spaghetti and burrata
Divide spaghetti between serving plates. Remove burrata from container, discarding excess liquid, then tear into bite-size pieces and arrange over spaghetti. Garnish with chopped basil and dig in!