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Fresh Spaghetti

Fresh Spaghetti with Fresh Tomatoes and Burrata

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Recipe Details


Sometimes the simplest dishes can be the most delicious. Quick and easy, this supremely satisfying Popular Recipe features fresh, tender spaghetti coated in an aromatic tomato basil sauce. White wine and crushed red pepper add depth and a hit of spice to the sauce, which is finished with flavorful Parmesan cheese. To up the ante on this winning pasta, we're serving it with morsels of burrata, the creamiest version of mozzarella imaginable. There's no day this dish can't fix.


  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 820
  • Protein 31g
  • Total Carb 104g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

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

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. Rinse tomatoes and halve. Rinse basil and set aside 1 whole sprig for making sauce; roughly chop or tear remaining leaves, discarding stems. Mince garlic

  2. Sauté Tomatoes

    Sauté Tomatoes

    Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and garlic and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium high, add tomatoes, and 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 and cook until slightly reduced, 1-2 minutes. Then, add tomato purée and whole basil sprig. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until tomatoes are very soft, about 4 minutes more. 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, return pan to medium heat, and add spaghetti. Cook, stirring, until pasta is coated and warmed through, 1-2 minutes. Add reserved pasta cooking water, 2 tablespoons at a time, until sauce is thick and clings to noodles. Stir in Parmesan. Taste and add more salt and black pepper as needed.

  6. Plate Spaghetti

    Plate Spaghetti

    Divide spaghetti and sauce between serving dishes. Remove burrata from container, discarding excess liquid. Tear into bite-size pieces and dot over pasta. Garnish with chopped basil for a pop of color, grab a fork, and twirl away.

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