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Fresh Spaghetti

Fresh Spaghetti with Tomato Sauce and Burrata

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Recipe Details

Story

This life-changing (no, but seriously) pasta dish was such a smash hit that we just had to bring it back as a Popular Recipe... and fast. Fresh, tender spaghetti is coated in a comforting tomato and basil sauce, which gets extra depth from white wine and crushed red pepper. Finished with salty Parmesan and a generous portion of ethereally creamy burrata cheese, this is a must.eat.right.now sort of situation.

Tags

  • < 600 Calories
  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 550
  • Protein 22g
  • Total Carb 59g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    1/4 ounce
    basil
  • yellow onion
    1
    yellow onion
  • garlic
    1 clove
    garlic
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • white wine
    2 tablespoons
    white wine
  • diced tomatoes
    1 can
    diced tomatoes
  • tomato purée
    1/2 cup
    tomato purée
  • sugar
    1/2 teaspoon
    sugar
  • fresh spaghetti
    8 ounces
    fresh spaghetti
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • burrata
    4 ounces
    burrata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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

  2. Sauté aromatics

    Sauté aromatics

    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.

  3. Simmer tomato sauce

    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.

  4. Cook spaghetti

    Cook spaghetti

    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.

  5. Finish spaghetti

    Finish spaghetti

    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.

  6. Plate spaghetti and burrata

    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!

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