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Fresh Spaghetti

Fresh Spaghetti with Heirloom Tomatoes and Burrata

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This life changing (no, but seriously) pasta dish was such a smash hit that we just had to bring it back...and fast. Fresh, tender spaghetti is coated in a seasonally perfect heirloom tomato and basil sauce, which gets extra depth from white wine and crushed red pepper. Finished with salty pecorino and a generous portion of ethereally creamy burrata cheese, this is a must.eat.right.now sort of situation.
  • Vegetarian
  • Quick Prep
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • garlic
    • 1 clove
    • garlic
  • multicolor cherry tomato
    • 1 pint
    • multicolor cherry tomato
  • fresh basil
    • 1/4 ounce
    • fresh basil
  • crushed red pepper
    • 1/8 teaspoon
    • crushed red pepper
  • white wine
    • 2 tablespoons
    • white wine
  • tomato purée
    • 1/2 cup
    • tomato purée
  • fresh spaghetti
    • 8 ounces
    • fresh spaghetti
  • grated pecorino cheese
    • 2 tablespoons
    • grated pecorino cheese
  • burrata cheese
    • 8 ounces
    • burrata cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Mince garlic. Rinse tomatoes and halve. Rinse basil and set aside 1 whole sprig; roughly chop remaining leaves, discarding stems.
  2. Sauté Tomatoes

    Sauté Tomatoes

    Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add as much crushed red pepper as desired (it's spicy!) and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium-high and add tomatoes. Sauté, breaking up with a spoon, until beginning to soften, 4-5 minutes. Season with ¼ teaspoon salt and black pepper as desired.
  3. Simmer Tomato Sauce

    Simmer Tomato Sauce

    Add white wine, tomato purée, and whole basil sprig to pan with tomatoes. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until tomatoes are very tender, 1-2 minutes. 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.
  5. Season Spaghetti

    Season Spaghetti

    Remove and discard basil sprig from tomato sauce, then add spaghetti to pan over medium heat. Cook, stirring, until pasta is coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Stir in pecorino. Taste and add more salt and black pepper as needed.
  6. Plate Spaghetti

    Plate Spaghetti

    Divide spaghetti evenly between 2 plates. Remove burrata from container, discarding excess liquid. Tear into bite-size pieces and place over plated spaghetti. Garnish with chopped basil, grab a fork, and twirl away.

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